Fish cooked in banana leaves with tomatillos and guajillo chilis
Fish second courses
I love cooking fish in banana leaves. The leaves impart a delicate earthy flavor to the fish and create a beautiful presentation. It is a salivating “WOW!” moment when you peel back the leaves at the table and the aromatic steam escapes, and travels under the noses of fellow diners. This recipe also features tomatillos, which have a crisp acidic flavor that pairs beautifully with fish. Look for banana leaves in the nearest Asian grocery store. Once you find them, buy a bunch and keep them in the freezer. The banana leaves can be omitted and you will still be rewarded with a delicious, beautiful and oh-so aromatic fish.
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