Recipe courtesy of YJ's Snack Bar

YJ's Fish and Banana Leaves

  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 banana leaves

1 pound tilapia fillets

2 baby squash, thinly sliced

1 red onion, thinly sliced

1 plantain, thinly sliced

A handful olives or raisins

1 lemon, cut into quarters

Olive oil, for drizzling

Salt and freshly ground black pepper

Bitter orange peels

Directions

  1. Preheat oven to 325 degrees F. Tear the banana leaves in half and place 4 ounces of tilapia in the center of each leaf. Lay vegetables and olives or raisins across the top of fish. Squeeze 1/4 lemon on each piece. Drizzle olive oil over top, season with salt and pepper, to taste and top with orange peels. Wrap ingredients in the leaves and bake for 15 to 18 minutes.

Stuffed Cabbage Leaves with Paprika Tomato Sauce

Stuffed Cabbage Leaves with Paprika Tomato Sauce

Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce

Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves

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

Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous

Napa Valley Stuffed Grape Leaves with Six Pepper SPAM(r), Fruit Relish and Pine Nuts

Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves