4 cups peeled, diced jicama
4 cups diced papaya
1 cup red bell pepper
1/8 cup diced jalapeno
1 cup finely chopped cilantro
1/4 cup lemon juice
4 (8-ounce) sea bass fillets*
1 package banana leaves
1 cup finely chopped peeled ginger
1 cup finely chopped lemon zest
1/4 cup chopped parsley
1/8 cup olive oil
Salt and pepper
*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Two Bunch Palms, Palm Springs, CA
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