GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES
Categories Food Processor Fish Ginger Quick & Easy Backyard BBQ Dinner Coconut Mint Hot Pepper Summer Grill Grill/Barbecue Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
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.
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Emeka Endurance
[email protected]This recipe should come with a warning label.
spotDesign
[email protected]I would rather eat cardboard than this recipe again.
Rinku Shamim
[email protected]This recipe is the worst thing I've ever eaten.
Onikayo Mema
[email protected]I'm giving this recipe one star because I can't give it zero stars.
RE KHA
[email protected]I'm sorry, but this recipe was just not good.
md rasedul
[email protected]This recipe is a waste of time and money.
Sagor Dhar
[email protected]I would not recommend this recipe to anyone.
Nqobile Phokane
[email protected]This recipe was a disaster! The fish was overcooked and the cilantro chutney was inedible.
Neha Shah
[email protected]I thought this recipe was just okay. The fish was a little bland and the cilantro chutney was too sweet for my taste.
Amanda Soares
[email protected]This dish was a little too spicy for me, but I still enjoyed it. I would recommend using less chili pepper next time.
nang yin win
[email protected]I'm not a big fan of fish, but I loved this dish. The cilantro chutney really made the fish.
Rafi rajpoot Rafi
[email protected]This recipe is a keeper! I will definitely be making it again.
Megh Raj
[email protected]This was my first time cooking fish in banana leaves and it turned out great. The fish was moist and flavorful.
Aseel Alhaj
[email protected]I love the flavors in this dish. The fish was cooked perfectly and the cilantro chutney was the perfect complement.
Victor Tobby
[email protected]This recipe was easy to follow and the fish turned out great. I didn't have any banana leaves, so I used parchment paper instead.
dani lyles
[email protected]The fish was a little dry, but the cilantro chutney was amazing. I would definitely make the chutney again.
Mic For literature
[email protected]I made this recipe last night and it was a hit! My family loved the fish and the cilantro chutney. I will definitely be making this again.
Victor Wilson
[email protected]This was a great recipe! The fish was cooked perfectly and the cilantro chutney was delicious. I used tilapia and it turned out great.