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Yield
Makes 6 to 8 servings
James Carrier

How to Make It

Step 1

Center an 18- by 28-inch piece of foil (or overlap two 12-inch-wide pieces) in a 14- by 17-inch baking pan. Rinse banana leaf and pat dry; center lengthwise on foil. Rinse fish and pat dry; rub your fingers over the flesh to find any bones, pull out with tweezers, and discard. Center fillet lengthwise, skin down, on leaf.

Step 2

Mix the cilantro, thyme, and oregano. In a bowl, mix half the herb mixture with crab, mayonnaise, and mustard. Spread evenly over salmon. Rinse and dry bowl.

Step 3

Rinse squash and bell pepper. Trim and discard stems from squash; stem and seed pepper. Cut vegetables into matchstick-size strips (about 3 in. long). Put vegetables, wine, olive oil, 1/4 teaspoon salt, and rest of herbs in bowl and mix to coat.

Step 4

Spread vegetable mixture over crab layer. Bring long sides of foil together over fish, wrapping banana leaf partially around fish, then fold in ends to seal.

Step 5

Bake in a 450° regular or convection oven until fish reaches 140° in center of thickest part (insert thermometer through foil and vegetable and crab layers to test), 20 to 25 minutes. Transfer packet to a platter and unwrap to serve; or, if desired, with two wide spatulas, carefully transfer leaf and fish from foil to platter. Add salt and pepper to taste. Cut fish into portions; slip a spatula between skin and fillet and lift off portions, leaving skin behind.

Westin Maui

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