Recipe: Stuffed Fish Wrapped in Banana Leaf

Stuffed Fish Wrapped in Banana Leafs

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. Read more

Baked Coconut Shrimp


  • 2 organic, free-range egg whites
  • 1 1/2 cups panko or 1 1/2 cups breadcrumbs
  • 1/2 teaspoon cumin
  • 3/4 cup fresh shredded organic coconut
  • 1 garlic clove, minced
  • Pepper, to taste
  • 24 large shrimp, peeled, deveined, butterflied


Preheat oven to 500 degrees. Spray a baking sheet with organic olive oil spray. Beat the egg whites in a bowl. In a small bag, mix panko, cumin, coconut, garlic and pepper. Dip shrimp in egg whites, then toss in bag to coat. Lay shrimp on a baking sheet and bake about 6 minutes per side until golden brown.

Mahi Mahi with Bananas


  • 2 tbsp organic butter
  • 1 tbsp rice flour
  • 1 c almond milk
  • 6 fillets mahi mahi
  • 1/2 cup white wine
  • 2 tbsp fresh lime juice
  • salt and pepper to taste
  • 3 bananas, sliced
  • 1/4 cup grated organic Parmesan cheese


Preheat oven to 350 degrees. In a medium saucepan over medium heat, blend the butter, flour and milk. Stir constantly and cook until a thick sauce has formed. Arrange mahi mahi in a single layer in a medium baking dish, and cover with the wine and lime juice. Season with salt and pepper. Pour 1/2 the sauce over the fish. Arrange bananas over the fish, and cover with remaining sauce. Sprinkle with Parmesan cheese.

Bake 25 minutes in the preheated oven, until the cheese is lightly browned and the fish is easily flaked with a fork. Drain any of the remaining wine and lime juice mixture before serving.