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!
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- 1Place 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).
- 2In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
- 3Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
- 4Place 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.
- 5Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
- 6Serve with rice or sweet potato mash (the white kind).
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Nutritional Facts for Red Snapper Steamed in Banana Leaves
Serving Size: 1 (233 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 230.2
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.6 g
- Cholesterol 79.0 mg
- Sodium 250.6 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.9 g
- Sugars 1.4 g
- Protein 44.2 g
The following items or measurements are not included: