Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice

4 servings
  • Grouper:
  • 4 grouper fillets, about 6 ounces each
  • 6 tablespoons pure olive oil
  • Salt and pepper
  • 1 banana leaf, cut into 4 rectangles
  • Chopped mint
  • Chopped cilantro
  • Diced red bell pepper
  • Orange-Pineapple Relish:
  • 1 cup fresh pineapple, cut into small diced
  • 2 oranges, peeled and segmented
  • 1/4 cup chopped red onion
  • 1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 4 mint leaves, cut into chiffonade
  • 2 tablespoons extra virgin olive oil
  • 1 lime, juiced
  • Salt and pepper
  • 1/2 teaspoon ancho chili powder
  • Red Beans and Rice:
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, chopped
  • 4 green onions, chopped
  • 1/2 pound red beans, soaked overnight, drained, rinsed
  • 1 ham bone or ham hock, about 1 1/2 pounds
  • 1 bay leaf
  • 2 sprigs thyme
  • Pinch red pepper flakes
  • 2 cups long grain rice, cooked
  • Chopped cilantro
  • Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.

Orange-Pineapple Relish:
  • Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

Red Beans and Rice:
  • Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.

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