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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. Serves 4
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. |
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