Revisit a cookout classic with this picnic favorite. A succulent and spicy fish for your outdoor or in door party. Makes for a great meal for everyone. The banana leaves helps to hold in all the flavors and juices. ENJOY!
Makes: 4 serving
Ingredients
3 clove(s) garlic, finely chopped
2 tablespoon(s) ginger, finely chopped
1/2 teaspoon(s) coarse-ground pepper
2 tablespoon(s) lime juice
3/4 teaspoon(s) lime zest
3 tablespoon(s) roasted chili paste, such as Thai Kitchen
1 teaspoon(s) brown sugar
1 teaspoon(s) salt
1 (about 2 pounds) whole fish such as striped bass or tilapia, cleaned, with head and tail intact
1/4 cup(s) torn basil leaves, firmly packed
2 large banana leaves
Directions
1.Heat grill to medium-low. Combine the garlic, ginger, pepper, lime juice and zest, chili paste, sugar, and salt in a small bowl.
2.Make two 2-inch slits on each side of the fish. Spread the garlic-chili-paste mixture inside the fish cavity and over the entire surface of the skin.
3.Place half of the basil on the banana leaves (or a sheet of aluminum foil). Place the fish over the basil and sprinkle the remaining basil over the fish. Wrap the leaves or foil tightly around the fish, secure with string and grill for 20 minutes on each side. Unwrap fish and serve immediately.
Tips & Techniques
The large, green leaves of banana trees are primarily used for wrapping foods, as a means of steaming and adding flavor. The leaves should not be eaten but rather discarded after cooking. Banana leaves are most commonly found frozen at Asian and Latin grocery stores.
123 Calories per serving
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