Grilled snapper in banana leaves

Name: Grilled snapper in banana leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 leave Grilled snapper in banana; 1 leave Blanch the banana in boiling water for; 2 larges 2–3 large banana leaves; 1 leave steam in its own moisture. The also give a wonderful smoked flavor; 2 Tbsps coarsely chopped cilantro; 1 leave Grilling fish in banana allows the fish to; 1 leave skewer into the center of the fish, through the , for 30 seconds. If the fish is cooked, the; 3 Make 3–4 slashes on each side of the fish; 3 servings The fish; 3 servings and chop. Press into the slashes in the fish, and; 3 servings Preheat the grill until glowing red and the coals are ash gray. Cook the fish, turning; 2 garlic cloves, chopped; 1 Tbsps grated ginger; 3 servings nearly to the bone; 1 serving skewer will emerge piping hot. Transfer to a dish and garnish with lime wedges. Unwrap; 1 grated zest of lime; 3 servings Red snapper, or mahi mahi, black sea bass; 1 head and tail can be visible). If necessary, secure the leaves with cocktail sticks; 1 red chile, seeded and chopped; 2 kgs red snapper, about 3lb 3oz , scaled and gutted; 1 Tbsp rice wine vinegar; 3 servings salt and freshly ground black pepper; 1 teaspoon sesame oil, plus more for the banana leaves lime wedges, to serve; 2 Tbsps soy sauce; 3 servings rinse under cold running water. Cut the thick; 3 servings down. Brush with sesame oil. Put the fish on the leaves and wrap to encase the body (the; 1 leave often, to prevent the from burning. It will take around 18–20 minutes. Insert a metal; 3 servings or Patagonian toothfish; 30 seconds to soften. Remove with tongs and; 3 servings the cavity. Set aside for 15–20 minutes

Grilled snapper in banana leaves

Grilled snapper in banana leaves might be just the main course you are searching for. This recipe serves 3. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains around 139g of protein, 12g of fat, and a total of 726 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up seconds to soften. remove, nearly to the bone, make slashes on each side of the fish, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Grilled snapperin banana leaves

Ingredients you will need

Banana Leaves

Grilling fish in banana leaves allows the fish tosteam in its own moisture. The leaves also givea wonderful smoked flavor.The fish

Ingredients you will need

Banana Leaves

Fish

Red snapper, or mahi mahi, black sea bass,or Patagonian toothfish

Ingredients you will need

Red Snapper

Mahi Mahi

Seabass

Ingredients1 red snapper, about 3lb 3oz (1.5kg), scaledand gutted23 large banana leaves1 tsp sesame oil, plus more for the banana leaveslime wedges, to serve

Ingredients you will need

Red Snapper

Sesame Oil

Banana

For the marinade2 tbsp coarsely chopped cilantro12 tbsp grated ginger2 garlic cloves, chopped2 tbsp soy sauce1 tbsp rice wine vinegargrated zest of 1 lime1 red chile, seeded and choppedsalt and freshly ground black pepper

Ingredients you will need

Ground Black Pepper

Whole Garlic Cloves

Red Chili Pepper

Rice Wine

Make 34 slashes on each side of the fish,nearly to the bone.

Ingredients you will need

Bone

Fish

Put the marinade ingredients into a blender,and chop. Press into the slashes in the fish, andthe cavity. Set aside for 1520 minutes.Blanch the banana leaves in boiling water for30 seconds to soften.

Ingredients you will need

Banana Leaves

Marinade

Water

Fish

Equipment you will use

Blender

Remove with tongs andrinse under cold running water.

Ingredients you will need

Water

Equipment you will use

Tongs

Cut the thickvein from the center, and arrange themoverlapping on a large cutting board, shiny sidedown.

Equipment you will use

Cutting Board

Brush with sesame oil.

Ingredients you will need

Sesame Oil

Put the fish onthe leaves and wrap to encase the body (thehead and tail can be visible). If necessary,secure the leaves with cocktail sticks.Preheat the grill until glowing red and thecoals are ash gray. Cook the fish, turningoften, to prevent the leaves from burning. Itwill take around 1820 minutes. Insert a metalskewer into the center of the fish, through theleaves, for 30 seconds. If the fish is cooked, theskewer will emerge piping hot.

Ingredients you will need

Cocktail

Fish

Wrap

Equipment you will use

Cocktail Sticks

Grill

Transfer to a serving dish and garnish withlime wedges. Unwrap

Equipment

Ingredients

Servings:

1leave

Grilled snapper in banana 1leave

Blanch the banana in boiling water for 2larges

2–3 large banana leaves 1leave

steam in its own moisture. The also give a wonderful smoked flavor 2Tbsps

coarsely chopped cilantro 1leave

Grilling fish in banana allows the fish to 1leave

skewer into the center of the fish, through the , for 30 seconds. If the fish is cooked, the 3

Make 3–4 slashes on each side of the fish 3servings

The fish 3servings

and chop. Press into the slashes in the fish, and 3servings

Preheat the grill until glowing red and the coals are ash gray. Cook the fish, turning 2

garlic cloves, chopped 1Tbsps

grated ginger 3servings

nearly to the bone 1serving

skewer will emerge piping hot. Transfer to a dish and garnish with lime wedges. Unwrap 1

grated zest of lime 3servings

Red snapper, or mahi mahi, black sea bass 1head

and tail can be visible). If necessary, secure the leaves with cocktail sticks 1

red chile, seeded and chopped 2kgs

red snapper, about 3lb 3oz , scaled and gutted 1Tbsp

rice wine vinegar 3servings

salt and freshly ground black pepper 1teaspoon

sesame oil, plus more for the banana leaves lime wedges, to serve 2Tbsps

soy sauce 3servings

rinse under cold running water. Cut the thick 3servings

down. Brush with sesame oil. Put the fish on the leaves and wrap to encase the body (the 1leave

often, to prevent the from burning. It will take around 18–20 minutes. Insert a metal 3servings

or Patagonian toothfish 30

seconds to soften. Remove with tongs and 3servings

the cavity. Set aside for 15–20 minutes 1large

vein from the center, and arrange them overlapping on a cutting board, shiny side

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 Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.