Fish Baked in Banana Leaves

If you are not able to get banana leaves, then substitute with parchment paper. This is a wonderful recipe.

Banana leaves or parchment paper
Salt and Pepper to taste
6 6-8 ozs fillets of grouper, snapper or any fish that is very firm
2 tomatoes, peel seeded and chopped
1/4 cup chopped scallion (green onions)
1/2 cup of coconut cream
A sprig of thyme
Couple of pimento seeds (about 4)

Method

Heat the oven to 400 degrees. Cut the banana leaves into rectangles, large enough to fold over the fish or cut the parchment paper the same. Sear the leaves (hold over a flame) over a glass flame, until they are limp and pliable. (do not sear parchment paper if you are using that)

Place each fillet on a piece of banana leaf, parchment paper, or foil. sprinkle the fish with the salt and pepper, chopped tomato and chopped (scallion) green onion. (i add regular onion too). Spoon on some coconut cream. Fold the warapping to enclose the fish and fillings and seal the edges by folding over twice. Fold over the ends in the same way. (if using banana leaves ties with string).

Bake each packet for about 10 to 15 minutes. Everyone you serve can have their own little fish bundle.

Baked Fish and Yam Stuffing

INGREDIENTS:

• 1 kg. whole fish
• 1 tsp. salt
• 1 tsp. white pepper
• 1 tsp. garlic powder
• yam (use about 2 small yams)
• shred 1/2 whole carrot
• vinegar and oil mixture
  

METHOD / DIRECTIONS:

1. Preheat oven to 180 degrees C/350 degress F.
2. Season fish using salt, white pepper and garlic powder.
3. Dice and cook yam for stuffing.
4. Stuff yam into cavity of fish. Seal the opening by using a sterilized needle and thread or by using a skewer.
5. Place on a lightly greased tray and put to bake.
6. I take the vinegar and oil mixture to lightly baste the fish
7. Baste at regular intervals (to retain moisture and improve flavour) until done.
8. you can shred some of the yam and use as garnish on the fish..just for looks)
   

jamaican escoveitch fish

This is a popular fish dish in Jamaica.

Ingredients:

2 lbs any whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
Sauce:
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries

After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.