Grouper Roasted In Banana Leaves With Orange Pineapple Relish And Red Beans And Rice Recipes

BAHAMIAN BAKED GROUPER

Steps:

• Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
• Bake in preheated oven until the fish flakes easily, about 1 hour.

CHILE SKATE ROASTED IN BANANA LEAVES

Steps:

• In a hot saute pan, add a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place skate on top. Smooth chili paste on top of skate. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 minutes.;

FISH TAMALES IN BANANA LEAVES WITH ACHIOTE BUTTER AND CORN-TOMATO SALSA

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.

BANANA-LEAF-WRAPPED GROUPER WITH CURRY SAUCE

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.

GROUPER WITH PINEAPPLE SALSA

Steps:

• In a medium mixing bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro.
• Add salt and pepper, to taste.
• Set aside.
• In a medium frying pan, heat vegetable oil over medium high heat.
• Sprinkle grouper with salt and pepper.
• Saute grouper for 3 to 4 minutes each side or until fully cooked.
• Remove fish from pan, top with pineapple salsa and serve immediately.