Wednesday, February 1, 2012

Grilled snapper in banana leaves

Grilled snapper in banana leaves
Grilling fish in banana leaves allows the fish to
steam in its own moisture. The leaves also give a wonderful smoked flavor.
The fish
Red snapper, or mahi mahi, black sea bass,
or Patagonian toothfish
1 red snapper, about 3lb 3oz (1.5kg), scaled and gutted
2–3 large banana leaves
1 tsp sesame oil, plus more for the banana leaves lime wedges, to serve
For the marinade
2 tbsp coarsely chopped cilantro
1⁄2 tbsp grated ginger
2 garlic cloves, chopped
2 tbsp soy sauce
1 tbsp rice wine vinegar
grated zest of 1 lime
1 red chile, seeded and chopped
salt and freshly ground black pepper
Make 3–4 slashes on each side of the fish,
nearly to the bone.
Put the marinade ingredients into a blender,
and chop. Press into the slashes in the fish, and
the cavity. Set aside for 15–20 minutes.
Blanch the banana leaves in boiling water for
30 seconds to soften. Remove with tongs and
rinse under cold running water. Cut the thick
vein from the center, and arrange them overlapping on a large cutting board, shiny side
down. Brush with sesame oil. Put the fish on the leaves and wrap to encase the body (the
head and tail can be visible). If necessary, secure the leaves with cocktail sticks.
Preheat the grill until glowing red and the coals are ash gray. Cook the fish, turning
often, to prevent the leaves from burning. It will take around 18–20 minutes. Insert a metal
skewer into the center of the fish, through the leaves, for 30 seconds. If the fish is cooked, the
skewer will emerge piping hot. Transfer to a serving dish and garnish with lime wedges. Unwrap

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