Cod Baked In Banana Leaves Recipes

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COD BAKED WITH CREAM AND BAY LEAVES



Cod Baked With Cream and Bay Leaves image

This is a simple recipe adapted from the website Irish Abroad. Living in Alaska and being surrounded with abundant fresh fish, we eat a lot of it and are always looking for new recipes. This one is fast and easy and can be used with other fish like salmon and hailibut and other herbs like dill, fennel and chives. Posted for ZWT 8 Great Britain/Ireland

Provided by AlaskaPam

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 cod fish fillets
1/4 cup onion (finely diced)
3 tablespoons butter
3 bay leaves
1/2 pint light cream
salt
pepper

Steps:

  • Melt 2 tbsps butter in a saute pan with a lid. Add the onions and cook until they are soft, but not brown. Add the cod and cook for a few minutes on each side. Season both sides with salt and pepper and add the cream to cover the fish. Cover the pan and simmer until fish is flakey, 5-10 minutes Do not overcook the fish! Remove the fish to a serving dish and bring the cooking liquid to a boil. Boil, stirring until sightly thickened. Wisk in the remaining tbsp of butter and serve the sauce over the fish.

Nutrition Facts : Calories 503.1, Fat 33.1, SaturatedFat 20, Cholesterol 202.6, Sodium 229, Carbohydrate 5.5, Fiber 0.1, Sugar 0.5, Protein 44.9

LEMON GRILLED FISH IN BANANA LEAVES



Lemon Grilled Fish in Banana Leaves image

Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.

Provided by echo echo

Categories     Peppers

Time 32m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leave, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 cup onion, sliced into thin strips
1 cup yellow pepper, sliced into thin strips
1 cup carrot, sliced into thin strips
1 cup tomatoes, sliced thinly

Steps:

  • Heat grill to medium.
  • In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
  • Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
  • Place 4 lemon slices and a sprig of thyme on each fillet.
  • With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
  • Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
  • Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
  • While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
  • Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
  • To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.

Nutrition Facts : Calories 557, Fat 33.8, SaturatedFat 4.9, Cholesterol 84.6, Sodium 171, Carbohydrate 15.1, Fiber 3.1, Sugar 5.2, Protein 48.7

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