Grilled Fish in Banana Leaves
Aromatic fish grilled to perfection, encased in fragrant banana leaves. This method infuses the fish with a subtle, earthy flavor and keeps it incredibly moist. Typically seasoned with local herbs, garlic, and chili, it's a simple yet delicious representation of Seychellois coastal cuisine.
🧂 Ingredients
- 4 6-8 oz each Whole fish (e.g., red snapper, barracuda)(cleaned and scaled)
- 8 large Banana leaves(warmed or lightly grilled to make pliable)
- 4 cloves Garlic(minced)
- 1 tablespoon Fresh ginger(grated)
- 1 small Fresh chili(finely chopped (adjust to taste))
- 1 Lime(juiced, plus wedges for serving)
- 2 sprigs Fresh thyme(chopped)
- 2 tablespoons Fresh parsley(chopped)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 2 tablespoons Olive oil
👨🍳 Instructions
- 1
Prepare the banana leaves by gently warming them over an open flame or in a hot oven for a few minutes until they become pliable. This prevents them from cracking when folded.
💡 Tip: Be careful not to burn the leaves. - 2
In a small bowl, combine minced garlic, grated ginger, chopped chili, lime juice, chopped thyme, chopped parsley, salt, and pepper. Stir in olive oil to create a marinade.
💡 Tip: Adjust chili quantity based on your spice preference. - 3
Score the cleaned fish on both sides with a few diagonal cuts. Rub the marinade all over the fish, ensuring it gets into the cuts. Let marinate for at least 15 minutes.
- 4
Lay out two banana leaves in a cross shape for each fish. Place a marinated fish in the center of the leaves.
- 5
Fold the banana leaves over the fish, creating a sealed packet. Secure the packets with kitchen twine or toothpicks.
💡 Tip: Ensure the packet is tightly sealed to retain moisture and flavor. - 6
Grill the fish packets over medium-hot coals or on a preheated grill for about 10-12 minutes per side, or until the fish is cooked through and flakes easily.
💡 Tip: The banana leaves will char and darken; this is normal. - 7
Carefully open the banana leaf packets and serve the fish immediately with lime wedges on the side.
💡 Tip: Serve with steamed rice or a fresh salad.
💡 Pro Tips
- ✓Using fresh, local fish is key to the best flavor.
- ✓Don't overcook the fish; the banana leaves help keep it moist.
- ✓Variations include adding thin slices of onion or tomato inside the banana leaf with the fish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few slices of onion and tomato inside the banana leaf with the fish.
- Use different types of local herbs like lemongrass or curry leaves for added aroma.