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15
4 boneless skinless Salmon, Halibut, Grouper or other
firm flesh fish fillets - approximately 6 ounces each and
1 inch thick
½ teaspoon turmeric mixed with ½ teaspoon kosher salt
Spice paste
1 cup fresh coriander (cilantro) leaves
½ cup fresh mint leaves
½ cup unsweetened shredded coconut
1 small jalapeno pepper, stemmed, seeded and cut into
quarters (use less if jalapeno is very hot)
1 medium garlic clove, peeled
1 inch piece of ginger, peeled and quartered
¼ cup lime juice
1 tablespoon coconut oil (vegetable oil can be substituted)
½ teaspoon ground coriander seed
½ teaspoon kosher salt
4 12”x12” banana leaves or parchment paper
Preheat Gourmia Air Fryer Oven to BAKE 375°
Set Oven Rack to center position in oven
1. In a blender or food processer combine all spice paste
ingredients
2. Process until almost smooth, set aside
3. Season fish with the turmeric and salt mixture
4. Place 1 fish fillet in center of each banana or parchment square
5. Spread ¼ of spice paste on each fish fillet
6. Bring up two sides of square and fold over several times
to enclose fish tucking ends under to seal
7. Place fish packets on baking sheet
8. Cook fish for 12-15 minutes or until fish is cooked through
Banana Leaf Fish
SERVES 4 / PREP TIME 15 minutes / COOK TIME 12-15 minutes
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