GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP
Steps:
- Tamarind water, to soften, or substitute with the juice of 2 lemons
- In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
- On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
- Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
- Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.
GRILLED RED SNAPPER
Serve up some incredible style with our recipe for Grilled Red Snapper that features chopped ham, hears of palm and red onions. Grill the fish whole, wrap it in banana leaves and enjoy Grilled Red Snapper.
Provided by My Food and Family
Categories Fish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
- Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
- Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.
Nutrition Facts : Calories 240, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 23 g, Protein 26 g
RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES
Steps:
- Preheat oven to 475 degrees F.
- Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
- Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
- In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.
BANANA-LEAF-WRAPPED SNAPPER
This delicious snapper recipe is courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat a grill pan over medium heat.
- Place oil, tamarind pulp, nuoc nam, garlic, shallots, chile, turmeric, shrimp paste, lemongrass, sugar, ginger, and salt in the bowl of a food processor; pulse until a smooth paste is formed.
- Place banana leaves on the grill for about 2 seconds to make them more pliable. Using tongs, transfer them to a work surface. Trim tops and bottoms of each leave and place a fish fillet in the center of each leaf. Evenly divide the oil mixture between each fillet and spread over fish in an even layer.
- Working with one fish at a time, fold one side of the leaf over the fish, then the other, then fold in ends. Repeat process until all fillets are wrapped. Wrap banana-leaf-wrapped fish in aluminum foil.
- Place foil-wrapped fish on grill and grill, turning once, until a metal skewer or sharp, thin-bladed knife inserted into the center of the fish comes out hot, 5 to 6 minutes per side.
- Carefully unwrap fish from foil and place each banana-leaf-wrapped fillet on a plate; serve immediately with lime wedges.
RED SNAPPER STEAMED IN BANANA LEAVES
I found this recipe in a Hispanic magazine dealing with Caribbean Seafood. The actual name of the recipe is Pargo Rojo Al Vapor en Hojas de Platano. Pargo is a fish very similar to the Atlantic Red Snapper. Banana leaves can be found frozen at most Asian markets. Caldo Maggie can be found in many grocery stores, but certainly in a Hispanic market or you can substitute soy sauce. The bananas impart a unique flavor to anything that's cooked in them. Enjoy!
Provided by Jostlori
Categories Caribbean
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc).
- In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
- Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
- Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces.
- Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
- Serve with rice or sweet potato mash (the white kind).
Nutrition Facts : Calories 230.3, Fat 3, SaturatedFat 0.6, Cholesterol 79.1, Sodium 250.7, Carbohydrate 4.5, Fiber 1, Sugar 1.4, Protein 44.3
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