Banana Leaf wrapped Mahi with Pineapple-jicama Salsa


Prepared with a Cast Iron Saucier Pan and 14” Stoneware Serving Platter

Preheat oven to 400°F.

Serves: 4
Preparation: 25 minutes
Cooking: 12 minutes

1. In a large bowl, combine all salsa ingredients. Refrigerate at least 2 hours before serving.

2. For the fish, combine the dry seasonings and coat the fillets evenly with the blend. (an asian five-spice powder may be substituted.)

3. Carefully wrap each fillet with a banana leaf half (foil or parchment paper can be substituted). Secure with a blanched green onion (string may be substituted).

4. Place on a 14” stoneware platter or a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until fish is done and flakes easily with a fork.

5. Serve leaf-wrapped fillets over jasmine coconut rice. Garnish with pineapple-jicama salsa.

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1 large pineapple, peeled, cored and diced
1 large jicama, peeled and cut into matchsticks
1 small red onion, minced
1 jalapeño or serrano pepper, minced
1 large mango, diced
2 Tbsp grated lime zest
2 Tbsp lime juice
1 Tbsp olive oil
1⁄2 tsp kosher salt
1⁄2 tsp ground black pepper

1⁄2 tsp anise powder
1⁄2 tsp ground fennel
1⁄2 tsp cinnamon
1⁄2 tsp ground cloves
1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
4 (6-oz) Mahi Mahi fillets
2 large banana leaves, halved lengthwise
4 large green onions, blanched