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Ingredients
Banana Leaf Wrapped Jerk Snapper
- 1 lb banana leaves, thawed if frozen {lb.}
- 8 (6-oz) pieces skinless snapper
- 3 tablespoons canola oil
- ¼ cup finely sliced scallions
- 2 cloves garlic
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Badia Jerk Seasoning
- ½ teaspoon Badia Ground Allspice
- ½ teaspoon Badia Ground Cinnamon
- 2 tablespoons Worcestershire sauce
- 2 lemons zest and juice
Coconut Rice
- 2 cups long-grain rice
- 1 tablespoon unsalted butter
- 1 (13- to 14-oz) can unsweetened coconut milk
- 1 ½ cup water
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup shredded unsweetened coconut, toasted
Directions
Banana Leaf Wrapped Jerk Snapper
- Combine canola oil, Badia Jerk Seasoning, Worcestershire sauce, allspice, cinnamon, thyme, garlic, scallions and lemon zest in a bowl
- Place fish in the bowl and rub seasoning on all sides of the fish
- Place in the refrigerator while you set up the banana leafs
- Briefly place banana-leafs over a warm skillet so they become pliable
- Place a piece of fish in the center of the banana leaf
- Bring top 2 sides of banana leaf over fish to enclose it
- Then fold in opposite sides to form a packet
- Wrap the fish in the leaves, securing the fish with toothpicks
- Transfer to a large baking sheet
- Bake fish packets in middle of oven 15 minutes
- Then transfer each to a large plate or shallow soup bowl
- Allow it to rest for 5 minutes
- To serve, place the fish in the center of each plate
- Remove the toothpicks, exposing the fish
- Squeeze lemon juice over the fish
- Serve with coconut rice
Coconut Rice
- Rinse rice in a sieve under cold running water 2 to 3 minutes
- Drain well
- Melt butter in a saucepan over moderately high heat
- Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes
- Stir in coconut milk, water, sugar and salt and bring to a boil
- Reduce heat to low and simmer, covered, 20 minutes
- Remove from heat
- Let stand covered for 5 minutes
- Add shredded coconut
- Fluff rice with a fork
