Coriander-Cumin Steamed Fish Packets
Photo: Jean Allsopp; Styling: Ashley Strickland
- 4 (6-ounce) cod, snapper, or other thick white fish fillets
- 1/4 teaspoon salt
- 6 tablespoons fresh lemon juice, divided
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons chopped garlic
- 1 cup fresh cilantro leaves
- 4 (12- x 12-inch) pieces banana leaves, trimmed and wiped with a damp cloth
- Garnishes: lemon wedges, cilantro leaves
- Slice fish fillets horizontally (not all the way through) to create pockets. Sprinkle with salt and 4 tablespoons lemon juice.
- Pulse remaining 2 tablespoons lemon juice and next 4 ingredients in a food processor until they become a paste. Rub paste on both sides of each fillet, filling pockets. Marinate in refrigerator 30 minutes.
- Place one fish fillet in center of each banana leaf. Fold in left side of leaf, then right side, and roll to form a packet. Place on a steamer rack or basket, seam-side down, to keep leaves from opening. Repeat with remaining fillets and banana leaves.
- Fill a large Dutch oven with 1 inch of water; bring to boil. Lower steamer rack into pan slowly. Cover and steam fish packets 8 minutes or until fish flakes easily with a fork. Remove from steamer; unwrap each packet. Arrange on a platter, and garnish, if desired. Serve immediately.
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