In Central America and other parts of the tropics, many dishes are wrapped in banana leaves, giving them a very special flavor. We have added a special Sunburst Oranges twist to style of cooking.
1 Sunburst Navel Orange cut into thin slices
1 Sunburst Lemon cut into thin slices
2 tablespoon Extra Virgin Olive Oil
½ cup finely chopped fresh cilantro
6 garlic cloves, finely chopped
GOYA® Adobo Light All-Purpose Seasoning with Pepper, to taste
4 Banana Leafs
4 fillets (4 oz. each) fresh tilapia, or other firm flesh white fish
1 cup medium red, green, orange or yellow bell pepper, thinly sliced
1 cup medium red onion, thinly sliced
Pre-heat oven to 400˚ Fahrenheit
In small bowl, mix together olive oil, cilantro and garlic. Season with salt and pepper to taste and set aside.
Unfold banana leaf. Cut off tough rib that runs along bottom edge of leaf with kitchen shears. Gently cut leaf into 10 to 12 inch sections being careful not to split them. Size to form packet of fish and ingredients.
Place a layer of orange and lemon slices on the banana leaf. Place tilapia fillet on the citrus slices in center of banana leaf; season with salt and pepper to taste. Place another layer of orange and lemon slices on top of the tilapia. Stir the reserved mixture to combine; spoon 2 tbsp. mixture over fish. Top layer with ¼ cup each peppers and onions. Fold two ends of banana leaf over fish to enclose; fold in two edges to form packet.
Using kitchen twine, tie packet to secure; transfer to baking sheet. Repeat with remaining ingredients to form 4 packets.
Bake until fish is opaque and flakes easily with fork, about 20 minutes; transfer to plates. Cut ties and discard. Open packets (banana leaves are not edible). Serve promptly.
An alternate is not to use the peppers and onions.
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180 South “E” Street
Porterville, CA 93257
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