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

  • Yield: 4 servings
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4 grouper fillets, about 6 ounces each

6 tablespoons pure olive oil

Salt and pepper

1 banana leaf, cut into 4 rectangles

Orange-Pineapple Relish, recipe follows

Chopped mint

Chopped cilantro

Diced red bell pepper

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

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


  1. Grouper: 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.
  2. 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.

Orange-Pineapple Relish:

  1. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
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