Brazilian Fish Baked in Banana Leaves (Peixe na Folha de Bananeira)
The banana leaves protect the fish and steam it at the same time, with the seasonings sealed into the packet with the fish. Frozen banana leaves are available at many Latin grocery stores and some supermarkets.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 3 Tbsp. lime juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- ¼ cup chopped fresh cilantro
- ¼ cup coconut milk
- 1 small red chili pepper, seeded
- 4 large cod fillets (6 oz. each)
- 4 large banana leaves
- Place the lime juice, salt, black pepper, cilantro, coconut milk, and chili pepper in a blender or food processor and process until just mixed.
- Place the fish in a glass baking dish and cover with the marinade. Chill for 30 minutes.
- Preheat oven to 375°F. Place a banana leaf on the counter. Place a fish fillet in the center. Spoon 1–2 tablespoons of marinade over the fish. Wrap the fish tightly in the banana leaf, securing with twine if needed. Repeat with remaining fish fillets. Place wrapped fish on a baking sheet.
- Bake for 20–25 minutes, depending on thickness of the fillets. (Check after 15 minutes to see if fish is cooked through.)
- Unwrap fillets and serve. The banana packets can also be cooked on a grill. (Place on grill for 5 minutes per side, then test for doneness.)