- Cooking Time:
- Preparation Time:
- two large filets of favorite white fish (Recommend sole, sea bass, tilapea or red snapper.)
- tablespoon of kosher salt
- sliced lemon halves
- two pears
- one medium-sized mango
- half a banana
- one tablespoon brown sugar
- quarter cup of fresh coconut juice from a fresh coconut -- or cheat it and use coconut milk or juice from a can.
- one white onion
- two large cloves of garlic
- large banana leaves
- a quarter cup of fresh coconut juice
- two tablespoons brown sugar
- couple of thinly sliced lemon slices
- Wash two large filets of favorite white fish.
- Rub each filet with tablespoon of kosher salt.
- Wrap and leave in refrigerator for ten minutes.
- Remove. Rub both sides of each filet over sink with sliced lemon halves, gently squeezing as you rub.
- You should make the filet moist enough to wash most of the salt off of the filet.
- Then QUICKLY run filets under cold water, making sure not to wash too thoroughly... Just enough to wash any remaining salt from surface.
- Take pears. Peel and core.
- Take mango. Peel skin and remove pit.
- Peel half a banana.
- Place fruit ingredients in sauce pan on simmer.
- Add one tablespoon brown sugar.
- Add a quarter cup of fresh coconut juice.
- Heat, stirring often.
- Use wooden spoon to mush ingredients together.
- Slice one white onion.
- Press two large cloves of garlic.
- Take a large banana leaf and place in a deep baking dish, creating a pocket. Place a smaller banana leaf on the bottom of the pocket, creating a layer.
- Place the first filet on layer.
- Rub half of the pressed garlic over the filet.
- Place half of the onion slices over it.
- Strain about a quarter of the liquid from the fruit mixture over this filet.
- Cover with another layer of banana leaf.
- Place the second filet on this top layer.
- Rub other half of the pressed garlic over the filet.
- Place other half of the onion slices over it.
- Strain the remaining liquid from the fruit mixture over this filet.
- If you've done this in a deep enough dish, you can now wrap the big leaf that formed the pocket over the filets.
- If wrapped right, you should be able to easily pick that warpped leaf up and place it in the top portion of a steamer.
- Boil water.
- Pour a quarter cup of fresh coconut juice back into the fruit mixture and continue to simmer over very low heat, stirring and mushing the compote.
- Add two more tablespoons of brown sugar.
- Once water is boiling, place the steaming portion over pot.
- Cover. Let steam for 12-15 minutes.
- When done, remove steaming portion of boiler and carefully unwrap banana leaf.
- If you placed the layers properly, you should be able to pick up the top banana leaf layer from underneath the top filet and slide the filet off onto a plate
- Repeat with the bottom layer.
- Now strain liquid from the fruit mixture over the filets, allowing the colorful liquid to form a very thin layer on the bottom of each plate. (Not a pool, more of a film. Don't use too much liquid.)
- Strain the remaining liquid from the sauce pan. This will leave you with a compote of mango, pear and banana.
- Scoop a nicely (couple of table spoons) sized dollop of this and plate it on slices of the banana leaf you used to steam, beside the fish as a delicious accompaniment.
- Sprinkle fish with paprika for color and place a couple of thinly sliced lemon slices on top of the fruit liquid.
NotesQuick and easy recipe that takes under a half an hour to prepare. Healthy and delicious. Sort of French Carribean and California fusion.
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