BANANA-LEAF-WRAPPED GROUPER WITH CURRY SAUCE
Frozen banana leaves, which are inedible, are available at Asian markets. If you can't find them, parchment works just as well. Recipe adapted from Amanyara Resort, in Turks and Caicos.
Provided by Martha Stewart
Categories Seafood Recipes
Time 20m
Number Of Ingredients 13
Steps:
- Toast curry powder in a dry skillet over medium heat, swirling constantly, until very fragrant, about 1 minute. Let cool.
- Puree garlic, chopped scallion, ginger, fish sauce, agave, coconut milk, lime juice, and 3/4 teaspoon toasted curry powder in a small food processor until smooth.
- Cut out four 10-by-12-inch rectangles from banana leaves or parchment; wipe leaves with a damp towel. With 1 long edge of each rectangle facing you, lay a fillet lengthwise in center of each, about 1 1/2 inches from bottom. Season each with salt and remaining toasted curry powder, and top with 1 tablespoon curry sauce. Fold short sides of rectangle over fish, then fold up bottom edge. Fold top edge over packet, and tuck underneath. (Don't worry if leaves tear a little.)
- Place 2 packets in each layer of a 2-layer bamboo steamer or all 4 in a stainless steel steamer. Fill a large pot with 1 to 2 inches water, and place steamer in pot. Bring water to a boil, then reduce heat to medium. Cover, and steam until fish is just cooked through, 10 to 11 minutes, rotating layers halfway through if using bamboo steamer. Remove from steamer, unwrap, and blot excess liquid from the leaves or parchment with paper towels. Drizzle fish with remaining sauce. Top with tomatoes, sliced scallions, and cilantro, and serve each on a banana leaf or parchment with a lime wedge.
Nutrition Facts : Calories 195 g, Cholesterol 52 g, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, Sodium 529 g
GROUPER ROASTED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH AND RED BEANS AND RICE
Steps:
- Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
- Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
- Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
FISH TAMALES IN BANANA LEAVES WITH ACHIOTE BUTTER AND CORN-TOMATO SALSA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the achiote butter: Mix everything in a food processor until well combined.
- For the corn salsa: Mix everything in a bowl and season with salt and pepper.
- For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa.
GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
GROUPER WITH BLACK BEANS
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 225 degrees. Brush a medium baking dish with butter. Season grouper with salt and place in baking dish. Transfer to oven and cook until fish is opaque, about 20 minutes.
- Divide black beans evenly between 4 bowls. Top with avocado. Season fish with seasoned salt; transfer to bowls. Garnish with scallions and cilantro oil; serve immediately.
BANANA CURRY. (VEGETARIAN.)
My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.
Provided by jace65
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
- Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
- Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
- Serve on a bed of rice, garnished with the hard boild eggs.
Nutrition Facts : Calories 1272.3, Fat 19.8, SaturatedFat 9.7, Cholesterol 242.5, Sodium 453.2, Carbohydrate 254.7, Fiber 15.6, Sugar 56.9, Protein 24.2
BANANA CURRY DIP
Make and share this Banana Curry Dip recipe from Food.com.
Provided by JANIC412
Categories Low Cholesterol
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place all ingredients in the container of electric blender.
- Cover and blend on high until smooth.
- Pour dressing into a container or jar until ready to serve.
- Jan
Nutrition Facts : Calories 257.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 3.3, Sodium 135.3, Carbohydrate 54.3, Fiber 2.9, Sugar 43.1, Protein 10.7
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