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LEMON-GRILLED FISH N BANANA LEAVES




Source of Recipe


Queer Eye For The Straight Guy ,As prepared in episode episode 113.


Recipe Introduction


Here's a classic combination of lemon and thyme that works beautifully with snapper, bass, halibut, wahoo — virtually any firm, white fish. And talk about a cool presentation! It's like a more sophisticated version of the "hobo packets" we made back in Boy Scouts (sorry, I just love reminding the Boy Scouts about the thousands of gay kids who have excelled in their ranks), only here, instead of wrapping things in aluminum foil, we're using a slightly more exotic material favored in Asia and the Caribbean: banana leaves (available frozen in Asian markets).


List of Ingredients




Ingredients for the vegetables:
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup onion or scallion, sliced into thin strips
1 cup yellow pepper, sliced into thin strips
1 cup carrots, sliced into thin strips
1 cup tomatoes, sliced thinly
Salt
Pepper

Ingredients for the fish:
1/4 cup fresh-squeezed lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leaves, chopped
Salt
Black pepper
4 8–ounce fish fillets (I like snapper and halibut best)
16 thin lemon slices
8 sprigs fresh thyme
4 pieces of banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
12 toothpicks, soaked in water

Recipe



Start the grill and let it heat up to medium.

In a small bowl, whisk the lemon juice and add the olive oil in a thin stream while whisking, slowly emulsifying the juice and the oil. Add minced thyme and season with salt and pepper. Sprinkle salt and pepper on the fillets. Brush both sides generously with the lemon vinaigrette and place them each in the center of a banana leaf with the short side of the leaf facing you. Place four lemon slices and a sprig of thyme atop each piece of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing the fish. Secure with toothpicks or tie package (in both directions) with a 24-inch piece of kitchen string. Place the fish packets on a low grill. Cook for about 6 minutes on each side (you'll see the leaves browning, which is normal).

While the fish grills, heat the tablespoon of olive oil over medium-high heat in a large sauté pan. Add the garlic and stir for about a minute, then add the onions, peppers, carrots and tomatoes. Sauté for about five minutes until the vegetables are tender, then season with salt and pepper to taste. Cover and keep warm.

To serve, put a fish packet in the center of each plate, open the leaves and spoon vegetables around the fish.


Servings: 4