Best 3 Griled Herb Tilapia Wrapped In Banana Leaves Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing grilled herb tilapia wrapped in banana leaves. This delectable dish marries the delicate flavor of tilapia with a symphony of aromatic herbs, all enveloped in the natural fragrance of banana leaves. Each bite is a burst of flavors and textures, creating a harmonious and unforgettable dining experience.
This recipe article presents two variations of this dish, each with its unique twist. The first recipe, "Grilled Herb Tilapia Wrapped in Banana Leaves with Spicy Coconut Sauce," tantalizes the taste buds with a spicy and creamy coconut sauce, adding a delightful kick to the mild fish. The second recipe, "Grilled Herb Tilapia Wrapped in Banana Leaves with Tamarind Glaze," offers a tangy and sweet tamarind glaze, creating a perfect balance of flavors.
Prepare to be captivated by the aromatic blend of herbs that infuse the tilapia with an irresistible fragrance. From the earthy notes of cilantro and basil to the zesty brightness of lemongrass and lime, each herb plays a vital role in creating a flavor profile that is both complex and satisfying. The addition of banana leaves adds a subtle sweetness and a hint of smokiness, elevating the dish to a new level of culinary artistry.
Whether you prefer the spicy warmth of the coconut sauce or the tangy sweetness of the tamarind glaze, both variations of this grilled herb tilapia are sure to leave a lasting impression. So gather your ingredients, fire up the grill, and prepare to embark on a Southeast Asian culinary adventure that will tantalize your taste buds and transport you to a world of vibrant flavors.
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
Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 21
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.
Tips:
- Choose the right fish: Tilapia is a firm-fleshed fish that holds up well to grilling. Other good options include salmon, trout, and cod.
- Prepare the banana leaves: If using fresh banana leaves, soak them in hot water for 10 minutes to soften them. If using dried banana leaves, rehydrate them according to the package directions.
- Season the fish: Season the fish with your favorite herbs and spices. Some good options include garlic, thyme, rosemary, and lemon pepper.
- Wrap the fish in banana leaves: Place the fish in the center of a banana leaf. Fold the leaf over the fish, making sure to enclose it completely. Secure the leaf with toothpicks or kitchen twine.
- Grill the fish: Preheat your grill to medium-high heat. Place the banana leaf-wrapped fish packets on the grill and cook for 10-12 minutes per side, or until the fish is cooked through.
- Serve the fish: Unwrap the banana leaves and serve the fish immediately. Garnish with fresh herbs and lemon wedges.
Conclusion:
Grilling tilapia wrapped in banana leaves is a delicious and healthy way to cook fish. The banana leaves add a unique flavor and aroma to the fish, and they also help to keep it moist and tender. This recipe is easy to make and can be customized to your liking. So next time you're looking for a new way to cook fish, give this recipe a try!
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