- 6 – 8 Banana Leaves, Frozen You Can’t Get Fresh
- 6 x 6oz Fish Filets, Skin Off, Blood Lineout (snapper, grouper or mahi)
- 2 Cups Zucchini, Horizontally Sliced
- 2 Cups Vine Ripe Tomatoes
- 2 Cups New Potatoes, sliced thin & bleached
- 2 Cups Cilantro, Coarsely Chopped
- ¾ Cup Scallion Tops (Green)
- 2 Cloves Garlic
- 1” Inch Piece of Ginger, Washed & Sliced
- ½ Cup Olive Oil
- 1 Tbsp Kosher Salt
- ¼ Cup Fresh Lime Juice
Portion out the fish filets and season with salt and pepper, place on sheet tray and set aside. Slice all the vegetables on a mandolin thinly, put a pot of salted water to blanch the potatoes al dente, strain and cool off in fridge. Meanwhile in a good blender place cilantro, garlic, ginger, scallions, salt and lime juice and blend. Once it’s a paste slowly drizzle in the olive oil and set aside to build the fish bundles. Cut 10 banana leaves in large enough squares to fit the fish and veggies, brush the banana leaves with some of the green sauce, then place the par cooked veggies on the bottom. Sprinkle with salt and pepper and add the fish filet, spoon on some of the green sauce to cover the fish and tie the leaf up with butchers twine. Place on a grill or baking sheet in a 450 degree oven for about 10 minutes depending on thickness of fish. Make sure when you open up the package to serve that the fish is up on the top, serve with brown basmati rice if you like.
Serv. Size: 6.9 oz | Calories: 207 | Total Fat: 10.3 gm | Total Carb: 3.9 gm | Total Protein: 18.7 gm | Total Sodium: 543 mg
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