Grilled Fish with Cilantro Chutney in Banana Leaves

Name: Grilled Fish with Cilantro Chutney in Banana Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1- by 1 1/2-inch) piece fresh ginger, peeled; 5 garlic cloves; 1 fresh hot green chile such as jalapeno or serrano, trimmed; 1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut); 3 cups fresh cilantro sprigs; 1/3 cup fresh mint leaves; 1/4 cup white-wine vinegar; 1 teaspoon sugar; 1/4 teaspoon salt, or to taste; 1 (1-pound) package frozen banana leaves, thawed; 6 (6-ounce) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut; Special equipment: kitchen string

Servings: persons

1 (1- by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as jalapeno or serrano, trimmed
1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut)
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt, or to taste
1 (1-pound) package frozen banana leaves, thawed
6 (6-ounce) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut
Special equipment: kitchen string

1
Prepare grill.
2
Finely chop ginger, garlic, chile, and coconut in a food processor.
3
Add cilantro and mint and process until chopped.
4
Add vinegar, sugar, and salt and blend chutney well.
5
Cut banana leaves into 6 sheets (12 by 10 inches each).
6
Arrange in a stack with a short side nearest you.
7
Season fillets on both sides with salt and pepper.
8
Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise.
9
Spread another slightly rounded tablespoon of chutney on top of fish.
10
Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish.
11
Tie package (in both directions) with a 24-inch piece of kitchen string.
12
Repeat with remaining fillets, chutney, and banana leaves.
13
Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness).
14
Cut string before serving and transfer packages to 6 plates.
15
The banana leaves are inedible, but we think they make a nice presentation.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1- by 1 1/2-inch) piece fresh ginger, peeled, 5 garlic cloves, 1 fresh hot green chile such as jalapeno or serrano, trimmed, 1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut), and more.

Yes, Grilled Fish with Cilantro Chutney in Banana Leaves falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!