Fish Wrapped in Banana Leaves with Chile Rajas and Crema

Name: Fish Wrapped in Banana Leaves with Chile Rajas and Crema
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams banana leaves*, thawed if frozen; 1 leave Garnish: fresh cilantro; 237 milliliters crema (thick Mexican cream) or crème fraîche plus additional for drizzling if desired; 170 grams skinless snapper or halibut fillet; 680 grams fresh poblano chiles; 3 Tbsps safflower oil; 1 teaspoons salt; 680 grams white onions, halved lengthwise, then sliced lengthwise 1/4 inch thick

Need a gluten free and pescatarian side dish? Fish Wrapped in Banana Leaves with Chile Rajas and Crema could be a great recipe to try. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 172 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of banana leaves, safflower oil, halibut fillet, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips.

Ingredients you will need

Chili Pepper

Seeds

Water

Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt.

Ingredients you will need

Chili Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Preheat oven to 450°F.

Equipment you will use

Oven

Unfold banana leaves.

Ingredients you will need

Banana Leaves

Cut off (and reserve) tough center rib that runs along bottom edge of each leaf with kitchen shears.

Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into 8 (12-inch) squares, being careful not to split them.

Ingredients you will need

Ribs

Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high).

Ingredients you will need

Banana

Equipment you will use

Stove

Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner.

Ingredients you will need

Banana Leaves

Banana

Mexican Crema

Fish

Salt

Equipment you will use

Baking Sheet

Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl.

Ingredients you will need

Fish

Soup

Equipment you will use

Oven

Bowl

Cut ties of packets and open them (leaves are not edible).

Drizzle fish with additional crema.

Ingredients you will need

Mexican Crema

Fish

* Available at Latino and Asian markets.

Equipment

Ingredients

Servings:

454grams

banana leaves*, thawed if frozen 1leave

Garnish: fresh cilantro 237milliliters

crema (thick Mexican cream) or crème fraîche plus additional for drizzling if desired 170grams

skinless snapper or halibut fillet 680grams

fresh poblano chiles 3Tbsps

safflower oil 1teaspoons

salt 680grams

white onions, halved lengthwise, then sliced lengthwise 1/4 inch thick

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 Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.