Banana Leaf-Wrapped Fish Veracruz

Banana Leaf-Wrapped Fish Veracruz

with Charred Corn‚ Spicy Mayo and Sweet Coconut Flakes

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This dish came about from my travels through the coastline of Mexico and Southeast Asia. Though the two countries are far apart, they share bold, fresh and vibrant flavors and this divine coastal dish exemplifies that. Imagine you are in Mexico, roasting a bundle of whole fish with aromatics in banana leaves over a fire on the beach. Then use the leaves like a plate and eat the fish with your hands for a delightfully primitive experience. Back in the USA, you can find fresh or frozen banana leaves at Latin markets. The grilled corn is a great summer dish. The combination of the sweetness of the coconut flakes paired with the spicy mayo is banging!

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts, Milk, Egg, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Malbec
  • Amber Ale

INGREDIENTS:

  • Mayonnaise
  • Sriracha
  • Butter
  • Capers
  • Coconut Flakes
  • Corn on Cob
  • Garlic Cloves
  • Fresh Thyme
  • Red Cherry Tomatoes
  • Banana Leaves
  • Peeled Tomatillos
  • Mahi Mahi
  • Bay Leaf

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Saute Pan
  • Sheet Pan Lined with Foil
  • Small Bowl

FROM YOUR PANTRY:

  • Salt

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.