Many cooks only grill thick fish steaks because thin fillets break and fall into the fire. But a banana leaf solves the problem elegantly. It’s naturally nonstick, covers the rack, and lends subtle grassy sweetness to thinner fillets like flounder, snapper, tilapia, and sole, along with smoky grilled flavor.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Victor Protasio

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 fillet and 1 tbsp. shallot mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (about 450°F). Stir together cilantro, olive oil, shallot, lime juice, chile, lemongrass, brown sugar, ginger, and fish sauce in a medium bowl.

    Advertisement
  • Sprinkle fillets with salt. Place banana leaves on grill grates; top each leaf with 2 flounder fillets. Spoon 1/4 cup shallot mixture evenly over fillets. Grill, covered, until flounder is opaque and cooked through, about 5 minutes.

  • Using 2 spatulas, carefully remove fish-topped banana leaves from grill. Place each fillet on a fresh banana leaf for serving, if desired; divide remaining shallot mixture among fillets.

Nutrition Facts

261 calories; fat 17g; saturated fat 3g; protein 22g; carbohydrates 6g; sugars 3g; added sugar 1g; sodium 589mg.
Advertisement