Best 3 Griled Herb Tilapia Wrapped In Banana Leaves Recipes

HOW TO COOK GRILLED TILAPIA IN BANANA LEAVES

Steps:

• Season fish with salt. Place each fish in three layers of banana leaves.
• Top each fish with slices of onion, kamias and tomatoes.
• In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
• Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
• Cook over hot charcoal for 15 minutes. Serves 3.

GRILED HERB TILAPIA WRAPPED IN BANANA LEAVES

Steps:

• Herb Butter Combine fresh herbs, (basil, oregano, rosemary, garlic, thyme) with lemon zest in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm. Can make this a day ahead of grilling. Heat grill to high. Whisk together oil, few drops of fresh lemon juice, and ½ cove of garlic in a medium baking dish. Wash Tilapia, salt/pepper to taste and place into baking dish to coat fish. Marinate for 5 minutes. To make the banana leaves more pliable, soak leaves in cold water for 15 minutes, this also helps clean off any dirt. Shake off any excess water and pad dry. Place leaves on a flat surface. Remove the Tilapia from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf, place thinly sliced lemon half on top of fish and a dollop of herb butter. Wrap the banana leaf loosely around each fillet, and place a toothpick at each end to secure. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuses. Place the packets flat on the grill, close the cover, and cook for 4 to 8 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, (it's like serving your guests with a little present). Serve fish with grilled cord on the cob, and a cold paste salad or seasonal fresh fruit.

RED SNAPPER GRILLED IN BANANA LEAVES

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.