Banana leaf grilled Tilapia Veracruz
October 4, 2022
- 4 4oz ASC-certified tilapia fillets
- 2 tbsp olive oil
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 jalapeño, diced, remove seeds for less heat if desired
- 1/2 tsp kosher salt
- 1/2 tsp Mexican oregano
- 1/4 cup dry white wine
- 2 Roma tomatoes, diced
- 1/3 cup Manzanilla olives, halved
- 2 cups cooked rice
- Salt and pepper
- 4 banana leaves, washed, soaked, cut into 10x12-inch rectangles
- Cilantro, lime wedges, fresh jalapeños, and avocado for serving
Recipe brought to you by Beach Girl Grills
Heat a skillet over medium heat with olive oil. Add the onions and garlic and sauté for 3-4 minutes until fragrant and translucent. Add the peppers, salt and oregano and stir to combine. Add the white wine and allow to cook until most of the liquid has evaporated and the peppers are tender but still a little crisp, 5-8 minutes. Remove from heat and stir in the tomatoes and olives. Allow to cool.
Prepare your grill for two zone cooking, leaving a cooler side. Allow your grill to heat to 400°F.
To build your tilapia packs, place 1/2 cup of rice in the center of a banana leaf. Season tilapia (we used Regal Springs frozen tilapia fillets) with salt and pepper and place on top of the rice. Add 1/4 of the pepper and tomato mixture to the top. Fold the bottom of the banana leaf over the fish. Fold the top down, and then follow with the sides, creating an envelope. Secure with kitchen twine. Repeat with the three remaining tilapia packs.
Place the tilapia packs on the indirect side of the grill and close the lid. Allow them to cook for 12-15 minutes, or until the tilapia is opaque and easily flakes. It should be between 140-145°F.
Top with cilantro, fresh jalapeño slices, avocado, and a squeeze of lime.