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Banana Leaf-Wrapped Fish Veracruz with Corn
Recipe

14 INGREDIENTS • 12 STEPS • 50MINS

Banana Leaf-Wrapped Fish Veracruz with Corn

4.0
1 rating
"This dish came about from my travels through the coastline of Mexico and Southeast Asia. Though the two countries are far apart, they share bold, fresh and vibrant flavors and this divine coastal dish exemplifies that." -Angelo Sosa
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Banana Leaf-Wrapped Fish Veracruz with Corn
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This dish came about from my travels through the coastline of Mexico and Southeast Asia. Though the two countries are far apart, they share bold, fresh and vibrant flavors and this divine coastal dish exemplifies that." -Angelo Sosa
50MINS
Total Time
$7.19
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
2 cloves
Tomatillo
2
Tomatillos, peeled
Cherry Tomato
1 cup
Cherry Tomato
Mahi-Mahi Fillet
2
Mahi-Mahi Fillets
Capers
2 Tbsp
Fresh Thyme
3 1/2 Tbsp
Sriracha
1 Tbsp
Corn
2 ears
Unsweetened Coconut Flakes
2 Tbsp
Unsweetened Coconut Flakes
Mayonnaise
3 Tbsp
Mayonnaise
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
2325
Fat
57.6 g
Protein
81.9 g
Carbs
383.7 g
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Banana Leaf-Wrapped Fish Veracruz with Corn
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Slice the garlic lengthwise, and set aside. Cut the Tomatillos (2) into eight wedges each, then set aside. Slice the Cherry Tomato (1 cup) in half, and set aside. In a large saute pan, heat four cups of water over high heat and bring to a boil.
step 2 Slice the garlic lengthwise, and set aside. Cut the Tomatillos (2) into eight wedges each, then set aside. Slice the Cherry Tomato (1 cup) in half, and set aside. In a large saute pan, heat four cups of water over high heat and bring to a boil.
step 3
Add the Banana Leaves (2) making sure they are completely submerged. Cover, and then let steam for five minutes.
step 4
Working quickly, pat the banana leaves dry with paper towels and place them flat on a work surface. Pat the Mahi-Mahi Fillets (2) dry with paper towels and place them in the center of the banana leaves. Season the fish with Salt (1/4 tsp) each side of the fillets.
step 4 Working quickly, pat the banana leaves dry with paper towels and place them flat on a work surface. Pat the Mahi-Mahi Fillets (2) dry with paper towels and place them in the center of the banana leaves. Season the fish with Salt (1/4 tsp) each side of the fillets.
step 5
Scatter the tomatillos, tomatoes, sliced Garlic (2 cloves) and Capers (2 Tbsp) on top of the fish. Add the Bay Leaf (1) and half of the Fresh Thyme (3 1/2 Tbsp). Wrap the banana leaves around the fish, completely encasing it.
step 5 Scatter the tomatillos, tomatoes, sliced Garlic (2 cloves) and Capers (2 Tbsp) on top of the fish. Add the Bay Leaf (1) and half of the Fresh Thyme (3 1/2 Tbsp). Wrap the banana leaves around the fish, completely encasing it.
step 6
Place the wrapped fish on a sheet pan and then into the oven to bake for 25 minutes.
step 6 Place the wrapped fish on a sheet pan and then into the oven to bake for 25 minutes.
step 7
In a small bowl, combine the Mayonnaise (3 Tbsp), Sriracha (1 Tbsp), Salt (1/4 tsp) and stir until well combined. Set aside.
step 7 In a small bowl, combine the Mayonnaise (3 Tbsp), Sriracha (1 Tbsp), Salt (1/4 tsp) and stir until well combined. Set aside.
step 8
While the fish is baking, combine two cups of water, Unsalted Butter (2 Tbsp), remaining fresh thyme sprigs and Corn (2 ears) in a medium saute pan and bring to a boil over high heat. Reduce the heat to medium and simmer for ten minutes.
step 8 While the fish is baking, combine two cups of water, Unsalted Butter (2 Tbsp), remaining fresh thyme sprigs and Corn (2 ears) in a medium saute pan and bring to a boil over high heat. Reduce the heat to medium and simmer for ten minutes.
step 9
Wipe out the pan and paper towels and then heat over medium high heat. When the pan is hot, add the corn and sear, rotating the cobs so that each side gets a bit charred, about ten minutes.
step 9 Wipe out the pan and paper towels and then heat over medium high heat. When the pan is hot, add the corn and sear, rotating the cobs so that each side gets a bit charred, about ten minutes.
step 10
Place the corn cut side down, on the cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off the cob. Continue cutting until all of the corn is removed.
step 10 Place the corn cut side down, on the cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off the cob. Continue cutting until all of the corn is removed.
step 11
Place the fish in the center of two plates. Top with tomatillo and tomato mixture. Place the corn and top with sriracha mayonnaise and Unsweetened Coconut Flakes (2 Tbsp).
step 11 Place the fish in the center of two plates. Top with tomatillo and tomato mixture. Place the corn and top with sriracha mayonnaise and Unsweetened Coconut Flakes (2 Tbsp).
step 12
Serve and enjoy!
step 12 Serve and enjoy!
Tags
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Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Seafood
Mexican
Summer
Vegetables
Whole Grains
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