Fish Wrapped in Banana Leaves Recipe is a great guide to using the banana leaf in your day to day cooking. This recipe has an Island vibe thanks to its citrusy flavor and Caribbean presentation. Fish and veggies are seasoned with spices and bright herbs then wrapped in a banana leaf. They are roasted until the banana leaf starts to get color. While it cooks, the fish becomes delicate and absorbs the flavors of everything surrounding it.

We love to use a banana leaf for a few reasons. The first, it automatically elevates the dish in flavor and presentation. We also love to use it because while unique, it is actually extremely easy to do. You can even assemble to the fish packages ahead of time. Leave them in the fridge and place them on a sheet pan while the oven is preheating.

Where to find Banana Leaves and why we love Fish Wrapped in Banana Leaves

Wrapping the fish in banana leaves traps the moisture and allows the fish to steam cook more delicately than it would if we were roasting it. Don’t worry! The banana leaves won’t make the fish taste like bananas. They lend an herbal almost grassy flavor.

Finding a Banana Leaf is not as hard as you may think it is. They are right there in the market, in the frozen food sections. Find frozen banana leaves in most markets, and especially specialty Hispanic or Asian markets. You can use parchment paper as a substitute.

What type of fish to use?

A fatty fish such as grouper, sea bass, trout or even salmon will do best in this type of recipe. Look at it like this, the fattier the fish, the more moist it will stay. The fat of the fish is forgiving. A fish like Mahi Mahi will hold its shape because it is firm, but it has very little fat, it can dry out if overcooked.

Our Tips for Making Fish Wrapped in Banana Leaf

Substituting Ingredients: We decided to use poblano peppers and green onions in this recipe to punch up the flavor. However you can feel free to swap them out for what you like such as; other bell peppers, zucchini, olives, spinach, red onion. The options are limitless.
Cut Everything Uniform. Be sure you cut everything thin and small since it’s a quick cook.
Once the fish comes out of the oven, give it a couple minutes before opening so all the juices settle.
Serve on the plate folded side up.
Garnish with lime and fresh herbs and drizzle over some of our Macho Sauce for a spicy kick or Avocado Crema for a smooth bite.

You can also serve it with Tostones, and the Perfect White Rice to soak up the natural juices that are released from the vegetables and the fish.