BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS
Steps:
- For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
- For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
- Clean the grill grates and preheat a grill to medium-high heat.
- Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
- To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
- Preheat a grill to medium-high heat.
- Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
- Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
- Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.
BANANA LEAF STEAMED BASS W CILANTRO CHUTNEY
You can find banana leaves at most Asian markets they are usually frozen. If you can't find them you could always use foil and bake the fish.
Provided by barbara lentz
Categories Seafood
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. For the Chutney Place all ingredients in food processor and process until well combined. Place in refrigerator and leave for 2 hours for flavors to meld.
- 2. Lay out the banana leaves and cut into 4 pieces. Brush each piece with olive oil. Lay 2 filet on each banana leaf then add salt and pepper. Place the one filet on top of the other one. Cover the top with some of the Chutney. Wrap the banana leaf around the fish opposite side to opposite side to make a square sealed package. Secure with toothpicks Repeat until you have 4 packages
- 3. I used a bamboo steamer. Bring a pot of water to a boil Top the pot with a bamboo steamer. If you have a double one place two packages in each one or steam in batches. Steam for 20 minutes if you have a double steamer half way through switch the baskets so the top one is on the bottom.
CILANTRO CHUTNEY
Enjoy with samosas, chips, or as a sandwich spread.
Provided by Sunaina
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 14
Number Of Ingredients 7
Steps:
- Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.
Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 16.1 mg, Sugar 0.6 g
BANANA CHUTNEY
Make and share this Banana Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 2h30m
Yield 1 1/4 kg
Number Of Ingredients 10
Steps:
- Peel bananas and chop into small pieces.
- Stone and chop the dates and chop the ginger.
- Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
- Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
- Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
- Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
- Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
- Seal the jars and label.
- Store in a cool dark place for 1-2 months before using to allow the flavours to develop.
BANANA CHUTNEY
Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice and is vegetarian, vegan and gluten free. Makes about 8 jars
Provided by Helen Best-Shaw
Categories Condiment
Time 50m
Number Of Ingredients 4
Steps:
- Peel and slice the bananas, peel and finely chop the onions.
- Place all the ingredients in a large preserving pan using homemade pickling vinegar and simmer, gently stirring from time to time to ensure they do not stick to the base. The chutney will take around 40 mins to an hour to cook. It is done when a reddish gold colour and when there is no free liquid when you drag a spoon across the top of it.
- You could add some chillies to the chutney, but I like mine to be plain bananas and more cooling.
- Pour into sterilised* jars and seal down.
- This amount should make about 8 to 10 medium jars. The chutney is ready to eat immediately, but will improve upon keeping. It will keep for several years before opening.
Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Sodium 1 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
GINGER-CILANTRO CHUTNEY
Provided by Neelam Batra
Categories Condiment/Spread Sauce Food Processor Ginger Onion Pepper No-Cook Quick & Easy Yogurt Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- With small processor running, add green onions, chiles, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt; process. Transfer to bowl. Do ahead Can be made 1 day ahead. Cover; chill.
GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES
Categories Food Processor Fish Ginger Quick & Easy Backyard BBQ Dinner Coconut Mint Hot Pepper Summer Grill Grill/Barbecue Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Prepare grill.
- Make chutney:
- Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
- Prepare fish:
- Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
- Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
- Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.
CILANTRO CHUTNEY (KOTHMIRI CHATNI)
Indian chutneys (or chatnis) are savory, vibrant and exploding with flavor, with a thin, saucy consistency. In this green chutney recipe, cilantro creates the basic sauce that serves as a condiment for many Indian snacks, street foods and sandwiches. The serrano chile gives it quite a blast of heat, so use less if you like a tamer sauce. Try this chutney in place of your favorite hot sauce.
Provided by Shefaly Ravula, PA-C
Categories Asian Diabetic Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Place peanuts in a blender or food processor. Pulse a few times to grind to a medium-fine powder, scraping down the sides as needed.
- Trim the bottom 2 inches of stem off the cilantro and discard; coarsely chop the rest and add to the blender (or food processor) along with water, serrano to taste, ginger, lime juice, salt and sugar. Blend or process, scraping down the sides as needed, until it's the consistency of a thin sauce, adding more water by the tablespoon as needed.
Nutrition Facts : Calories 15.2 calories, Carbohydrate 0.9 g, Fat 1.1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 71.4 mg, Sugar 0.3 g
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