Bombay Fish Steamed in Banana Leaves
Need a gluten free, dairy free, and primal main course? Bombay Fish Steamed in Banana Leaves could be a super recipe to try. This recipe serves 6. One portion of this dish contains approximately 24g of protein, 1g of fat, and a total of 123 calories. If you have lemon juice, swiss chard leaves, mint leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting.
Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry.
Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce.
Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack.
Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Tangent Paragon Vineyard Pinot GrisFramed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.