Red Snapper Steamed in Banana Leaves

Total Time
40mins
Prep 25 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

  1. 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).
  2. In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
  3. Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
  4. 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.
  5. Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
  6. Serve with rice or sweet potato mash (the white kind).