Prep 15 mins
Cook 30 mins
My friend got this recipe off of Epicurious where it is touted as Tori Amos' favorite recipe. It is certainly popular with our husbands. It has a spicy sweetness to it. We live in too small of a town to find banana leaves so it is parchment paper for us. Coconut rice.makes a nice accompaniment.
- 1 inch cube fresh gingerroot, finely chopped (or grated)
- 2 garlic cloves, peeled and finely chopped (or grated)
- 2 green onions, finely chopped (green part only)
- fresh chili pepper, to taste
- 1 cup finely chopped fresh cilantro
- 2 tablespoons grapeseed oil (or safflower)
- 1 dash toasted sesame oil
- 1 dash soy sauce
- 1 dash fish sauce
- 4 teaspoons dark maple syrup
- 4 (4 ounce) fresh tilapia fillets (or other firm-fleshed whitefish)
- 4 large banana leaves (or unbleached parchment paper)
- Preheat oven to 400°F
- Combine all topping ingredients in a bowl.
- Season with salt and pepper to taste.
- Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top.
- Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.
We liked this easy to make recipe. I used half a jalapeno and definitely had to use the parchment paper--no banana leaves. This was a guilt free dinner served with assorted roasted veggies. Thanks!
This is soooo good. The flavors all come together with just the right amount of zing from the chili peppers (I used Chipolte). I did use the parchment paper as no banana leaves here! It was so easy, and made for a lovely, light, and healthy dinner. Served with brown rice and fresh green salad.
Knock-your-socks-off INCREDIBLE!! I wish I hadn't already chosen my faves for the Zaar World Tour because this is a stand-out. After 25 minutes the fish is *so perfectly cooked* - moist and gently flakes. What an impressive presentation too-and it stays warm inside the leaf. I'd love to try these on the grill. Thanks for sharing this recipe-I might as well bookmark this page because I may be making this every week!