Monkfish Wrapped In Banana Leaves With Ginger Cilantro Lime And Chili Recipes

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES

Steps:

• Prepare grill.
• Make chutney:
• Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
• Prepare fish:
• Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
• Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
• Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.

MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, LIME, AND CHILI

Steps:

• • To make the banana leaves more pliable, hold for a few seconds over a gas flame. • Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. • Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. • Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes. Plating instructions and hints: -Serve the individual parcels on plates at the table with steamed rice. -Banana leaves are very easy to buy from an Asian or Latino market. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. Difficulty: Medium Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 15 minutes at 450 degrees F