Red Snapper in Banana Leaf
Banana Leaves give this dish a unique flavor and appearance. Although not available in most of your mainstream supermarkets, they are a staple in Latin markets. If you use fresh banana leaves, they must be poached to become pliable.
Rinse and pat dry
1 2 to 5 pound whole Red Snapper, scaled and cleaned
Place in baking casserole and squeeze over top
Juice of 2 limes
In a medium skillet, heat
1 strip of bacon, chopped
Fry bacon for 3 to 4 minutes, add
2 garlic cloves, minced
Sauté until vegetables are tender, stirring occasionally. Add
1 tomato, diced
Let simmer, stirring often, for about 1 minute. Add
1/4 cup Spiced Rum
Simmer for 2-3 more minutes. Remove from heat and let cool. Preheat oven to 375 degrees. Place snapper in center of
1 large banana leaf
Spoon sauce over fish. Fold over leaf to seal the fish and bake for about 30 to 45 minutes.
Transfer fish to a large serving platter along with banana leaf.
Chef's Tip- Resist the temptation to open the banana leaf before
serving. The beauty of this dish is when your guests break it open and the aroma
fills the air.
© 2000-2005 mjbEnterprises