👨‍🍳 Instruktioner

1. 1

   Prepare the bijao or banana leaves by briefly passing them over a flame or immersing them in hot water to make them pliable. This prevents them from tearing when folded.

   💡 Proffstips: Handle the leaves carefully to avoid cracking.
2. 2

   In a bowl, combine lime juice, minced garlic, sliced red onion, sliced red bell pepper, diced tomato, chopped cilantro, salt, and pepper to create the marinade.

   💡 Proffstips: Adjust seasoning to your preference.
3. 3

   Place the fish fillets in a dish and pour the marinade over them. Ensure all fillets are well-coated. Let marinate for at least 30 minutes.

   ⏱️ 30 minutes
4. 4

   Lay out two to three prepared leaves per fish fillet, overlapping them slightly. Place one marinated fish fillet in the center of the leaves. Add a spoonful of the remaining marinade over the fish.

   💡 Proffstips: Using multiple layers of leaves ensures a good seal and prevents leakage.
5. 5

   Fold the leaves securely around the fish to create a sealed packet. Tie the packets with kitchen twine or strips of bijao leaf.

   💡 Proffstips: Ensure the packets are tightly sealed to retain moisture and flavor.
6. 6

   Heat a grill or large skillet over medium-high heat. Place the maito packets on the grill or in the skillet and cook for approximately 10-15 minutes per side, until the fish is cooked through and the leaves are lightly browned and fragrant.

   ⏱️ 20-30 minutes

   💡 Proffstips: If using a skillet, you may need to add a little oil or butter.
7. 7

   Remove the maito packets from the heat and let them rest for a few minutes before carefully opening. Serve immediately, allowing each person to unwrap their own packet.