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Pescada Envuelto en Hoja
A traditional Panamanian dish where fish is seasoned and then wrapped in plantain leaves before being grilled or steamed, infusing it with aromatic flavors.
🧂 食材
- 4 6-oz White fish fillets(such as sea bass, snapper, or tilapia)
- 4 large Plantain leaves(wilted over heat or hot water)
- 1/2 medium Onion(thinly sliced)
- 1/2 medium Bell pepper(thinly sliced (any color))
- 2 cloves Garlic(minced)
- 2 tbsp Culantro(chopped)
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for tying Kitchen twine
👨🍳 步驟
- 1
Prepare the plantain leaves by gently wilting them over an open flame or by dipping them in hot water for a few seconds. This makes them pliable and prevents tearing. Pat them dry.
- 2
In a small bowl, mix together the lime juice, olive oil, minced garlic, chopped culantro, salt, and pepper. This will be your marinade.
- 3
Season the fish fillets on both sides with salt and pepper. Place each fillet on a prepared plantain leaf.
- 4
Top each fish fillet with a portion of sliced onion and bell pepper.
- 5
Spoon the marinade evenly over the fish and vegetables.
- 6
Fold the plantain leaves around the fish and vegetables to create neat parcels. Secure each parcel with kitchen twine.
- 7
You can cook these parcels in a few ways: \n\n**Grilling:** Place the parcels on a preheated grill over medium heat for about 25-30 minutes, flipping halfway through, until the fish is cooked through.\n\n**Steaming:** Place the parcels in a steamer basket over simmering water for about 25-30 minutes, until the fish is cooked through.\n\n**Baking:** Place the parcels on a baking sheet in a preheated oven at 375°F (190°C) for about 25-30 minutes, until the fish is cooked through.
- 8
Carefully unwrap the parcels and serve immediately.
💡 專業提示
- ✓Ensure the plantain leaves are thoroughly wilted to avoid cracking.
- ✓Adjust the amount of culantro and lime juice to your preference.
- ✓This dish is excellent served with white rice or patacones.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a few slices of ripe plantain or tomato to the filling.
- Use shrimp or other firm-fleshed fish instead of white fish.