Banana Leaf Wrapped Island Spice Mahi Mahi With Tamarind Mango Coconut Sauce Food

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BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES



Banana Leaf Mahi Mahi With Citrus and Chiles image

In the Yucatan region of Mexico, fish is commonly seasoned with spices like achiote, and wrapped in banana leaves to be grilled or roasted. In this recipe, we coat the filets with an aromatic citrus chile mixture made with cumin and oregano.

Provided by Food Network Kitchen

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

5 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil
1/2 cup chopped red onion
2 cloves garlic
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 orange (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
1 lime (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
Kosher salt
1 (16-ounce) package fresh or frozen banana leaves, thawed if frozen
6 (6-ounce) mahi mahi fillets

Steps:

  • Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles.
  • Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth.
  • Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours.
  • Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE



Banana Leaf Wrapped Bass with Scallion-Ginger Fried Rice image

Provided by Ming Tsai

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Grapeseed oil, for cooking
4 large eggs, beaten
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic
4 tablespoons sliced scallions
2 tablespoons minced fresh ginger
4 cups cooked rice, hot
1 tablespoon tamari
1 teaspoon sesame oil
One 1-pound package banana leaves
Four 6-ounce pieces fresh bass or freshest fish, skin off
1 bunch fresh Thai or regular basil
1/2 cup loose tea leaves (any type)
1/4 cup extra-virgin olive oil

Steps:

  • Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
  • Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
  • Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
  • Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
  • Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

GRILLED MAHI MAHI IN THAI COCONUT SAUCE



Grilled Mahi Mahi in Thai Coconut Sauce image

This mahi mahi dish pairs well with steamed squash.

Provided by Chris Denzer

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

Steps:

  • Heat a grill pan over medium heat.
  • Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
  • Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 8.9 g, Cholesterol 124.6 mg, Fat 37.5 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 32.4 g, Sodium 360 mg, Sugar 0.8 g

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