Caribbean-Spiced Fish Wrapped In Banana Leaves
White fish fillets seasoned with warm Caribbean spices, layered over seared orange slices, wrapped in banana leaves and baked. Garnish with cilantro if desired.
Nutritionper 100 gāŗ
Ingredients
| 6 | thin navel orange slices | |
| 6 | thin blood orange slices | |
| 4 6-oz. | sustainable skinless white fish fillets (such as snapper, halibut, or sea bass) | |
| 1 tablespoon | 15 ml | canola oil |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 1/4 teaspoon | 1.3 ml | ground coriander |
| 1/4 teaspoon | 1.3 ml | ground cinnamon |
| 1/4 teaspoon | 1.3 ml | ground red pepper |
| 1/8 teaspoon | 0.6 ml | ground ginger |
| 1/8 teaspoon | 0.6 ml | ground nutmeg |
| 4 12-in.-square | fresh or thawed frozen banana leaf pieces | |
| 2 tablespoons | 30 ml | chopped fresh cilantro (optional) |
Instructions
Step 1: Preheat oven to 400Ā°F. Heat a large cast-iron skillet over high. Add orange slices to pan; sear until partly blackened, about 2 minutes on each side. Remove orange slices from pan. Step 2: Coat fish fillets with oil. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over tops of fish fillets. Place 3 orange slices, slightly overlapping, in center of each banana leaf piece. Place 1 fish fillet, seasoned side up, on each set of orange slices. Fold each leaf piece to enclose fish. Place packets, folded side down, on a baking sheet. Bake at 400Ā°F until fish is done, about 20 minutes. Serve in packets, or unwrap and transfer fillets and orange slices with a spatula onto plates. Garnish with cilantro, if desired.