Fish Cooked In Banana Leaves With Tomatillos And Guajillo Chilis

Name: Fish Cooked In Banana Leaves With Tomatillos And Guajillo Chilis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 leave banana optional; 2 servings black pepper, freshly ground; 2 servings canola oil; 1 large guajillo chili, or New Mexico chili; 1 teaspoon cumin seed, toasted and ground; 1 very fresh whole fish, 1-11/2 lbs; 2 servings kosher salt; 237 milliliters leeks, thinly sliced into rounds; 2 limes, zest then cut into wedges; 5 tomatillos, husked, cleaned and thinly sliced; 2 Tbsps unsalted butter, thinly sliced

Fish Cooked In Banana Leaves With Tomatillos And Guajillo Chilis is a gluten free and pescatarian recipe with 2 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 27g of fat, and a total of 312 calories. Head to the store and pick up leeks, lime zest, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

To toast the guajillo chili, pour oil into a small saut pan, about 1 inch deep. When the oil is hot place the chili in the pan, turn it after a few seconds, toast all sides. Have tongs in hand, because they will go from toasted to burned very quickly! Set aside on paper towels to cool. Once it is cooled, remove and discard the steam the seeds, and cut it into 1 squares.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Seeds

Toast

Cooking Oil

Equipment you will use

Paper Towels

Tongs

Frying Pan

Wash the fish inside and out and pat dry. Make three to four deep diagonal slashes on each side of the fish. Liberally season the fish with salt and pepper, inside and out. Slather the lime zest and cumin all over the fish as well, making sure to get it into the slashes.

Ingredients you will need

Salt And Pepper

Lime Zest

Cumin

Fish

Place two pieces of aluminum foil side by side on your work surface. If you are using the banana leaves, place them overlapping, on top of the foil. They will be easier to work with if you remove the rib of the leaf.

Ingredients you will need

Banana Leaves

Equipment you will use

Aluminum Foil

Place the fish on top of the leaves in a diagonal.

Ingredients you will need

Fish

Season the tomatillos and leeks with salt, then stuff half of the tomatillos, leeks and guajillos and 1 tablespoon of butter inside of the fish. Top the fish with the remaining half of the ingredients.

Ingredients you will need

Tomatillos

Guajillo Pepper

Butter

Leek

Fish

Salt

Tightly wrap the leaves around the fish. Finally, wrap the foil around the fish, tucking in the ends to seal the package well.

Ingredients you will need

Fish

Wrap

Equipment you will use

Aluminum Foil

Bake on a baking sheet for 30 to 40 minutes.

Equipment you will use

Baking Sheet

Oven

The presentation is up to youI like to remove the foil and place the banana leaf- wrapped fish on a platter, unveil it and filet it tableside. Alternatively, you could place a small square of banana leaf on each plate and filet and serve it from the kitchen on to the individual plates. Whichever way you slice it, heap the tomatillos, leeks and chilis on top of each filet, spoon the juices over the mound of goodness and serve with lime wedges.

Ingredients you will need

Banana Leaves

Lime Wedge

Tomatillos

Chili Pepper

Leek

Fish

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

1leave

banana optional 2servings

black pepper, freshly ground 2servings

canola oil 1large

guajillo chili, or New Mexico chili 1teaspoon

cumin seed, toasted and ground 1

very fresh whole fish, 1-11/2 lbs 2servings

kosher salt 237milliliters

leeks, thinly sliced into rounds 2

limes, zest then cut into wedges 5

tomatillos, husked, cleaned and thinly sliced 2Tbsps

unsalted butter, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.