Ingredients
The following ingredients have 4 Servings
- 1 to 2 green chiles (like serrano or jalapeño)
- 1/2 bunch cilantro leaves
- 12 mint leaves
- 2 tablespoons unsweetened dried coconut
- 1/4 teaspoon ground turmeric
- 1 teaspoon dry-roasted cumin
- Juice of half a lemon
- Two 6-ounce fillets halibut or other firm white fish
- Vegetable oil, or other neutral oil, as needed
- 4 banana leaves, or enough to wrap each fillet in seperately
Instruction
- Create a marinade by blending the first 7 ingredients (up to the fish) in a blender until they become a smooth paste.
- Put the fish fillets in a shallow vessel, pour the marinade over top, and let sit in the refrigerator for 45 minutes or longer.
- Wrap each fish in a banana leaf, envelope-style, and tie with string or secure closed with a toothpick. The fish should be completely covered.
- In a small pan, add enough oil to just to just cover the bottom and set over medium-low heat. Fry the banana-leaf wrapped fish partially-covered, for about 7 to 8 minutes on each side. (You can also cook it on a grill.)
- Serve immediately .
