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 Elaboration

Cream the butter and mix in the cilantro, ginger, lime zest, season with salt to taste. Make a log and wrap with wax or parchment paper. Refrigerate. 

If the banana leaves are fresh pass them quickly over the flame until soft, or if frozen just rinse and pat them dry. 

Place the banana leaves shiny side out, sprinkle some olive oil,...

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 Elaboration

Cream the butter and mix in the cilantro, ginger, lime zest, season with salt to taste. Make a log and wrap with wax or parchment paper. Refrigerate. 

If the banana leaves are fresh pass them quickly over the flame until soft, or if frozen just rinse and pat them dry. 

Place the banana leaves shiny side out, sprinkle some olive oil, place the fish skin down, season with lime juice and place about 1 ounce of the butter on top. Arrange sliced chiles to taste and cilantro leaves on top. Enclose the fish in the banana leaf. Cook on a skillet covered with a lid. Serve with Rice or sautéed vegetables. 

 

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Ingredients 4 persons
  • Butter 4 oz
  • Cilantro chopped ½ Tsp
  • Ginger peeled 1 oz
  • Lime zest 1 tsp
  • Banana leaves 8x5 in 4 ea
  • Serrano chiles
  • thinly sliced 2 ea
  • Olive oil 1 Tbsp
  • Red Snapper fillets 6 oz 4 ea
  • Lime juice
  • Cilantro leaves 16 ea
  • Salt.
Recipes. The Cook & Chef Institute