Cilantro fish in banana leaves
By Iliana de la Vega
2 h
4 raciones
Difficulty:
Alta
Ingredients
- Butter 4 oz.
- Cilantro chopped 1 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 to taste
- Cilantro leaves 16 ea.
- Salt to taste
- 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.
