GRILED HERB TILAPIA WRAPPED IN BANANA LEAVES
Steps:
- Herb Butter Combine fresh herbs, (basil, oregano, rosemary, garlic, thyme) with lemon zest in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm. Can make this a day ahead of grilling. Heat grill to high. Whisk together oil, few drops of fresh lemon juice, and ½ cove of garlic in a medium baking dish. Wash Tilapia, salt/pepper to taste and place into baking dish to coat fish. Marinate for 5 minutes. To make the banana leaves more pliable, soak leaves in cold water for 15 minutes, this also helps clean off any dirt. Shake off any excess water and pad dry. Place leaves on a flat surface. Remove the Tilapia from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf, place thinly sliced lemon half on top of fish and a dollop of herb butter. Wrap the banana leaf loosely around each fillet, and place a toothpick at each end to secure. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuses. Place the packets flat on the grill, close the cover, and cook for 4 to 8 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, (it's like serving your guests with a little present). Serve fish with grilled cord on the cob, and a cold paste salad or seasonal fresh fruit.
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