Toast banana leaves on stovetop to make pliable. Line baking pan with banana leaves and place fish on top of leaves. Arrange poblano peppers and onion over fish.
In a small bowl, combine olive oil, lime juice, and HERDEZ® Salsa Verde; pour mixture over fish. Fold over banana leaves, fully enclosing fish. Bake 15 to 20 minutes.
Remove fish from oven, open banana leaves and gently transfer fish and ingredients to plate, drizzle with HERDEZ® Guacamole Salsa.
Chef Tips - Parchment paper may be used if banana leaves are not available. Traditionally this recipe is made with a whole red snapper. You can opt for an easier and more accessible (than obtaining a whole fish) version.