Banana leaf wrapped halibut

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by Chef Craig Leeser, Arizona Catering

azfamily.com

Posted on March 11, 2010 at 10:00 AM

Updated Thursday, Mar 11 at 10:22 AM

Ingredients:
4 - 4 oz halibut, fresh and cleaned
1/2 C soy sauce
1/2 C sake
1 tsp. chili sauce
2 oranges
1 lemon
1/2 oz. ginger, minced
2 cloves garlic, minced
1 bunch cilantro
1 tsp. sesame, olive oil blend
1 zucchini
1 squash
1 onion
1 carrot
To taste pepper
4 banana leafs

Instructions:

  • Start by selecting a fresh piece of fish.  Remember the flesh of the fish should be firm to the touch not mushy, and bounce back when lightly pressed with your finger.  The fish should not be slimy or have an over powering oder.
  • If the fish is not scaled or be boned do that first and set the fillets aside.
  • Making the marinade:  In a medium mixing bowl combine the soy sauce, sake, half of the ginger, half of the garlic, cilantro, and chili sauce.  Juice the oranges into the bowl, making sure no seeds fall in. Whisk these ingredients until well incorporated.
  • Place the fish in the marinade and allow to sit while working on the rest of the dish.  If preparing ahead of time do not marinate the fish more than 30 minutes prior to cooking, the acid from the citrus and alcohol will start to break down the fish.
  • Clean and wash all your vegetables well prior to cutting.  Julienne cut the squash, zucchini, onions, and carrot.
  • Bring oil blend to smoke point in a saute pan and add in the julienned vegetables.
  • Saute for 45 seconds and add the remaining ginger and garlic, saute for another 30 seconds.
  • Pour a 1/2 cup of the marinade into the pan to help de-glaze and season, remove the pan from heat
  • Lay out the banana leaves in a cross pattern, place a piece of fish in the center of each leaf. Top each fish with a thin slice of lemon and then the partially sauteed julienned veggies.
  • Wrap the fish gently trying not to tear the of break the banana leaf.  Make sure the fish is completely covered.  Tie the leaves closed with a thin piece of the leaf, easily torn off.
  • Place on the grill at medium heat and cook for 12 - 18 minutes, until the fish is cooked through out.  The moisture from the leaves will keep them from burning and act as a steamer for the fish. (This cooking process may also be done in an oven set at 350 degrees.)
  • While the fish is cooking add the remaining marinade to the pan and reduce to a sauce or lightly thicken with a slurry.
  • Remove from grill and serve.  I Like to enjoy this dish with some brown rice, drizzled with our sauce and a glass of that sake!

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