Find fresh or frozen banana leaves at Asian and Latin markets. This preparation is often used for grilled fish, since the leaf wrapping protects delicate fillets from harsh, dry heat. But it also works wonders in a hot oven, and the charred citrus infuses the fish with lightly grilled flavor. If you want to skip searing the fruit, raw citrus slices will work under the fish nicely as well.
Ingredients
6 thin navel orange slices 6 thin blood orange slices 4 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass) 1 tablespoon canola oil 1/2 teaspoon kosher salt 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground red pepper 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 4 (12-in.-square) fresh or thawed frozen banana leaf pieces 2 tablespoons chopped fresh cilantro
How to Make It
Step 1
Preheat oven to 400°F. Heat a large cast-iron skillet over high. Add orange slices to pan; sear until partly blackened, about 2 minutes on each side. Remove orange slices from pan.
Step 2
Coat fish fillets with oil. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over tops of fish fillets. Place 3 orange slices, slightly overlapping, in center of each banana leaf piece. Place 1 fish fillet, seasoned side up, on each set of orange slices. Fold each leaf piece to enclose fish. Place packets, folded side down, on a baking sheet. Bake at 400°F until fish is done, about 20 minutes. Serve in packets, or unwrap and transfer fillets and orange slices with a spatula onto plates. Garnish with cilantro, if desired.
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