Griled Herb Tilapia Wrapped In Banana Leaves Recipes

HOW TO COOK GRILLED TILAPIA IN BANANA LEAVES

Steps:

• Season fish with salt. Place each fish in three layers of banana leaves.
• Top each fish with slices of onion, kamias and tomatoes.
• In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
• Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
• Cook over hot charcoal for 15 minutes. Serves 3.

BREADED GARLIC-HERB TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Pat fish fillets dry.
• Mix bread crumbs, seasoning, salt, and cayenne pepper together in a zip-top bag. Seal the bag and toss ingredients together in the sealed bag until thoroughly mixed.
• Mix milk and egg together in a bowl. Place fillets, 1 at a time, into egg mixture, shaking off excess. Place into the zip-top bag, seal, and shake to coat evenly. Transfer fillets to the prepared baking dish.
• Bake in the preheated oven until easily flaked with a fork, about 15 minutes. Turn on the oven's broiler and continue to cook for until edges are crisp, about 5 minutes more.

GRILLED HERBED TILAPIA IN FOIL PACKETS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
• Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
• Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

GRILED HERB TILAPIA WRAPPED IN BANANA LEAVES

Steps:

• Herb Butter Combine fresh herbs, (basil, oregano, rosemary, garlic, thyme) with lemon zest in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm. Can make this a day ahead of grilling. Heat grill to high. Whisk together oil, few drops of fresh lemon juice, and ½ cove of garlic in a medium baking dish. Wash Tilapia, salt/pepper to taste and place into baking dish to coat fish. Marinate for 5 minutes. To make the banana leaves more pliable, soak leaves in cold water for 15 minutes, this also helps clean off any dirt. Shake off any excess water and pad dry. Place leaves on a flat surface. Remove the Tilapia from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf, place thinly sliced lemon half on top of fish and a dollop of herb butter. Wrap the banana leaf loosely around each fillet, and place a toothpick at each end to secure. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuses. Place the packets flat on the grill, close the cover, and cook for 4 to 8 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, (it's like serving your guests with a little present). Serve fish with grilled cord on the cob, and a cold paste salad or seasonal fresh fruit.

RED SNAPPER GRILLED IN BANANA LEAVES

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

TOMATO-HERB GRILLED TILAPIA

Steps:

• Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.

GRILLED HERBED TILAPIA

Steps:

• Place one fish fillet in center of each sheet of heavy duty aluminum foil. Season with salt and pepper, if desired. Top each fillet with 1 tablespoon Savory Herb Butter. Bring up foil sides; double fold top and ends to tightly seal packet.
• Grill over medium-high heat 10 to 12 minutes or until fish flakes easily with a fork, turning once.
• Combine 1/2 cup (1 stick) softened butter with 1 teaspoon each McCormick Italian Seasoning, Garlic Powder and Ground Mustard; mix until well blended.

GRILLED LEMON HERB TILAPIA SANDWICH

Steps:

• DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor).
• Place a slice of lemon on each fillet and pour lemon juice on fillets.
• Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
• Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
• Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!