* red pepper sauce
1 jar (8 oz.) roasted red peppers, drained
1 clove garlic
1 teaspoon Central Market™ Organics Dried Oregano
1/4 cup olive oil
* salt & freshly ground black pepper to taste
3/4 fresh or frozen banana leaves, thawed and cut into 5 to 6 inch squares
* H-E-B Olive Oil
8 (6 ounces each) Basa fillets
Red Pepper Sauce: place the peppers, garlic, and oregano in a blender. Puree while adding the olive oil in a steady stream. Season with salt and pepper. Transfer to a squeeze bottle or a bowl and set aside.
Preheat the oven to 350F. Bring a large pot of salted water to a boil. Blanch the banana leaves by plunging them into the boiling water for 1 minute. Remove and immediately submerge in ice water for 1 minute. Drain. Lay with the smooth side of the leaves up on a baking sheet lightly greased with olive oil.
Place each fillet skin side up on a banana leaf and season with salt and pepper. Fold each corner of the leaf over as if you were wrapping a gift. Flip the package over gently so that the seam side is down.
Place the fish in the oven and cook for 20 minutes.
Remove from the oven and let rest for 5 minutes. Cut a slit across the top of the banana leaf,and drizzle or spoon the red pepper sauce over the fish. Serve hot.
No Nutritional Information Available
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