Banana Leaf Wrapped Whole Fish

Method6 steps · about 40 min

1. 1

   Step 1: Preheat a grill or grill pan over medium-high heat. Have the whole fish already scaled and gutted, and have the measured bitter orange juice or its prepared substitute ready.

2. 2

   Step 2: Peel the garlic and wash and drain the cilantro leaves (1 cup). In a molcajete, mash all the garlic, cilantro, measured bitter orange juice (¼ cup), olive oil (¼ cup) and 2 teaspoons of salt into a chunky mojo. Alternatively, use a food processor or blender, processing just until combined but still chunky.

   Uses 3 garlic cloves, peeled · 1 cup cilantro leaves · ¼ cup bitter orange juice, or a prepared substitute · ¼ cup olive oil · 2 tsp kosher or coarse salt for the mojo · Water for washing the cilantro, as needed

3. 3

   Step 3: Wash the fresh banana leaves (6) and remove their stems. Wash and drain the mint and epazote, keeping their leaves whole. Overlap all 6 banana leaves on a work surface to make a wrap. Season the fish all over with the additional salt and black pepper to taste and place it in the centre. Spread all the prepared mojo over both sides of the fish, then top with the dried oregano and whole mint and epazote leaves (1 cup). Fold the banana leaves over the fish and tie with food-safe kitchen string or tuck the leaves securely to enclose it.

   Uses 6 fresh banana leaves, stems removed · 1 whole 3 lb raw fish, red snapper or snook, already scaled and gutted · Ground black pepper, to taste · ½ cup dried oregano leaves · 2 cups packed fresh mint leaves · 1 cup fresh epazote leaves · Kosher or coarse salt for seasoning the fish, to taste · Water for washing banana leaves, mint and epazote, as needed

4. 4

   Step 4: Place the wrapped fish on the medium-high grill. Cook the first side for 15–20 minutes, checking from 15 minutes and watching that the wrap remains intact. Some charring of the outer leaves is expected.

   Uses The entire wrapped fish

5. 5

   Step 5: Carefully turn the whole parcel. Continue grilling the second side for another 15–20 minutes, checking from 15 minutes, until the fish is cooked through. Check the thickest flesh reaches at least 63°C / 145°F and is opaque and flakes readily; continue cooking if needed before removing the parcel from the heat.

   Uses The whole fish parcel after the first-side cooking

6. 6

   Step 6: Open the hot banana leaves carefully and remove any kitchen string. Fillet the cooked fish, taking care to remove bones, and serve its edible flesh in 4 portions. Discard the banana leaves and inedible fish bones.

   Uses The entire cooked fish parcel