SEA BASS IN BANANA LEAF WITH SKEWERED SUMMER VEGETABLES
·
JUNE 1, 2022
Servings
4
Difficulty
Medium
Prep Time
15 mins
Cook Time
30 mins
An homage to our Chef in Residence's roots, this feast gets its sweet aroma from a versatile banana leaf wrap.
Cook along with Woldy’s recipes and start your #FarmstandToTable journey! Tag us on social media @lettucegrow the hashtag #FarmstandToTable to be featured on our channels.
FEATURED SEEDLINGS
INGREDIENTS
4
sea bass fillets, about 5 - 6 ounces each
4
large thawed frozen banana leaves
for cooking
olive oil
for cooking
salt and pepper
6
lunch box peppers, cut into 1″ pieces
2
mini eggplants, cut into 1″ pieces
2
zucchini, cut into 1″ pieces
for vegetable skewers
bamboo skewers
2
garlic cloves, finely chopped
1/4 c
sweet chili sauce
2
limes, zested and juiced
1/4 c
parsley, chopped
1/4 c
cilantro, chopped
1/2 c
parsley leaves
1/2 c
basil leaves
INSTRUCTIONS
Step 1
To make the herb salsa verde, combine garlic, sweet chili sauce, lime juice and zest, parsley, and cilantro in a bowl. Mix well and season with salt and pepper.
Step 2
Season fish on both sides with olive oil, salt and pepper.
Step 3
Wrap each piece of fish in banana leaf to make sure they are completely enclosed.
Step 4
Soak bamboo skewers in water for 30 minutes.
Step 5
Season vegetables with olive oil, salt and pepper.
Step 6
Thread each vegetable onto the skewers.
Step 7
Grill each vegetable skewer on the grill for about 6 - 8 minutes on each side until charred and fully cooked. Transfer skewers onto a serving platter.
Step 8
Arrange the banana leaf packets onto the grill, turning once and cook for about 8 - 10 minutes on each side.
Step 9
Transfer the banana leaf packets onto a serving platter and carefully open each packet. Spoon over herb salsa verde onto each of the fish and vegetable skewers. Garnish with fresh parsley and basil leaves.
Step 10
Serve immediately!