Try a new way of cooking fish on the grill this weekend by wrapping it in a banana leaf. After cooking, the aroma that comes from the banana leaf upon cutting it open is intoxicating – in a good way. The distinct smells of the herbs and ginger will make your mouth water, and the flavor of the fish will not disappoint.

Stuffed Fish Wrapped in Banana Leaf

Makes 4 servings

Ingredients

• 2 whole fish, about 2 lbs each, scaled, gutted, and fins removed
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 lemongrass stalks
• 6 sprigs cilantro
• 6 slices fresh ginger
• 4 sprigs fresh mint
• 4 slices of lime
• 2 banana leaves
• 1 tablespoon olive oil

Instructions

1. Using a sharp pairing knife, cut three slits in the skin on both sides of each fish
2. Season fish generously inside and out with salt and pepper. Stuff each fish with an equal amount of lemongrass, cilantro, mint, ginger, and lime slices
3. Oil one side of banana leaf and place fish on oiled side. Wrap leaf tightly around fish and tie securely with butchers twine. Repeat with second fish
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate
5. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate
6. Grill fish over medium-high heat until cooked through and flesh flakes, about 10 minutes per side. Remove from grill
7. Let fish rest for five minutes, cut open banana leaf and serve

Serious Eats suggests you cook your fish over a direct fire using medium-high heat.

Source: Serious Eats

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