Caribbean-Style Fish Wrapped in Banana Leaf

Where does it come from?

This dish, deeply rooted in Latin American culinary tradition, combines fresh and natural flavors with an ancient cooking technique. Fresh fish, marinated in an aromatic blend of spices and citrus, is carefully wrapped in banana leaves and cooked to perfection, retaining its juiciness and absorbing the delicate aroma of the leaf.

Upon unwrapping, you'll discover tender and succulent fish, topped with fresh lime slices and a vibrant chili and spice sauce that elevates its flavor. This dish is complemented by sweet potato mash and a touch of grilled green onions, creating the perfect balance of salty, tangy, and smoky notes.

The preparation process not only ensures a delicious culinary experience but also highlights the cultural richness and respect for local ingredients, key characteristics of Tulum's cuisine. A dish that, with every bite, transports you to the beaches of the Mexican Caribbean.


Caribbean-Style Fish Wrapped in Banana Leaf

Servings: 4
Preparation Time: 30 minutes
Cooking Time: 25 minutes

Ingredients

For the fish:

• 4 fillets of white fish (snapper, sea bass, or tilapia)

• 4 banana leaves (available in Latin markets or specialty stores)

• 4 slices of lime

• 4 tablespoons olive oil

• Salt and pepper to taste

For the marinade:

• 3 garlic cloves, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder or paprika

• Juice of 2 limes

• Juice of 1 orange

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

For the sides:

• 2 medium sweet potatoes, cooked and mashed

• 1 tablespoon butter

• Salt and pepper to taste

• 4 green onions, grilled

For the chili sauce:

• 2 dried guajillo chilies (seeded and soaked in hot water)

• 1 garlic clove

• 1/4 cup chicken broth or water

• 1 tablespoon olive oil

• Salt to taste
  
  
  Instructions

  1. Prepare the marinade:
  In a bowl, mix the garlic, cumin, oregano, chili powder, lime juice, orange juice, salt, and pepper. Coat the fish fillets evenly with the marinade and let them rest for 15 minutes.

  2. Prepare the banana leaves:
  Pass the banana leaves over an open flame (using a stovetop burner or grill) until they become flexible and slightly shiny. This prevents them from tearing while wrapping the fish.

  3. Wrap the fish:
  Place each marinated fish fillet in the center of a banana leaf. Add a slice of lime on top and drizzle with olive oil. Fold the banana leaf over the fish to form a secure package (you can use kitchen twine to tie it closed).

  4. Cook the fish:
  Place the wrapped fish packages on a grill or hot skillet and cook over medium heat for 8-10 minutes per side. Alternatively, bake them in a preheated oven at 350 °F (180 °C) for 20-25 minutes.

  5. Prepare the chili sauce:
  Blend the soaked guajillo chilies with the garlic, broth, and a pinch of salt until smooth. Heat the olive oil in a pan and simmer the sauce for 5 minutes over medium heat until slightly thickened.

  6. Prepare the sweet potato mash:
  Mash the cooked sweet potatoes and mix them with butter, salt, and pepper. Warm before serving.

  7. Serve:
  Place the fish (still wrapped in the banana leaf) on a plate. Serve with sweet potato mash, grilled green onions, and a spoonful of chili sauce on the side.
  
  
  Chef's Tip:
  For an authentic touch, pair this dish with freshly made tortillas and a refreshing mango and avocado salad.

  Enjoy this vibrant, tropical dish inspired by the flavors of the Mexican Caribbean! 🌴