Banana Leaf Grilled Tilapia Veracruz
Mild and flaky tilapia is topped with a fresh and vibrant array of peppers and tomatoes before being grilled in banana leaves resulting in moist fish with bold flavors.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Seafood
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 4 ounce ASC-Certified tilapia fillets
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 jalapeno, diced, remove seeds for less heat if desired
- 1/2 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon Mexican orgegano
- 1/4 cup dry white wine
- 2 Roma tomatoes, diced
- 1/3 cup Manzanilla olives, halved
- 2 cups cooked rice
- 4 banana leaves, defrosted, soaked, rinsed, cut into 10x12 rectangles
- Freshly cracked black pepper
- Cilantro, lime wedges, avocado slices, and fresh jalapeno slices for serving
Instructions
- Heat a large skillet over medium heat with olive oil. Add the onions and garlic and sauté for 3-4 minutes until translucent and fragrant.
- Add the peppers and season with 1/2 teaspoon kosher salt and Mexican oregano. Stir to combine.
- Add the white wine and allow the mixture to cook until most of the wine has evaporated and the peppers are tender but still a little crisp, 5-8 minutes.
- Remove from the heat and stir in the tomatoes and olives. Allow the mixture to cool.
- Prepare your grill for two zone cooking. If using a charcoal grill, bank the coals to one side leaving a cooler zone. If using a gas grill don’t ignite all of your burners. Preheat your grill to about 350 degrees.
- To build your banana leaf packs, place 1/2 cup of rice in the center of a banana leaf. Lightly season both sides of your fish with salt and pepper and place on top of the rice. Top the fish with 1/4 cup of the tomato/pepper mixture.
- Fold in the sides of the banana leaf and secure with butcher twine. Repeat with the remaining tilapia fillets.
- Place the banana leaf packs on the indirect side of the grill and close the lid. Allow the fish to grill for 12-15 minutes, or until the tilapia is opaque and easily flakes. Remove from the grill.
- To serve, top with fresh cilantro and serve with extra jalapeno slices, lime wedges, and fresh avocado.
Notes
You can find banana leaves at most Latin and Caribbean markets, and also in the frozen food aisle with the international food. However, foil can be used in this recipe to create foil packs for the tilapia.
This recipe can also be made in the oven. Preheat your oven to 350 degrees. Make your fish packs with either foil or parchment paper and bake for 10-12 minutes until the tilapia is opaque and it flakes easily.