Grilled Banana Leaf Fish W Sauteed Veggies
Elevate your outdoor dining experience with this vibrant Grilled Banana Leaf Fish with Sautéed Veggies recipe! Tender white fish fillets are marinated in a zesty blend of lime juice, coconut milk, ginger, garlic, turmeric, and chili, then wrapped in aromatic banana leaves and grilled to perfection for a subtle smoky taste. As the fish steams inside the charred banana leaves, a colorful medley of sautéed zucchini, red bell pepper, carrots, and green beans is tossed in soy sauce for the perfect savory side dish. This dish is not only bursting with tropical flavors but also naturally gluten-free, dairy-free, and packed with nutrients. Perfect for weeknight meals or weekend grilling, it’s a feast for both the eyes and the taste buds!
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Recipe Information
Ingredients
- 4 pieces firm white fish fillets (e.g., snapper, cod, or tilapia)
- 4 large leaves banana leaves (or parchment paper as an alternative)
- 3 tablespoons lime juice
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 red chili, finely chopped
- 4 tablespoons coconut milk
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into rounds
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup green beans, trimmed
- 0.5 medium onion, thinly sliced
- 2 tablespoons soy sauce (or tamari for gluten-free option)
Instructions
Begin by rinsing the fish fillets and pat them dry with paper towels.
In a small bowl, mix together lime juice, grated ginger, minced garlic, chopped red chili, coconut milk, ground turmeric, salt, and black pepper to create a marinade.
Rub the marinade evenly onto each fish fillet and let it rest for 15 minutes while you prepare the banana leaves.
If using banana leaves, pass them over an open flame or place them in a hot skillet for a few seconds to make them pliable. Cut each leaf into pieces large enough to wrap the fish fillets completely.
Place each marinated fish fillet in the center of a banana leaf. Fold the leaf over the fish to create a secure parcel, and use kitchen twine or toothpicks to keep the wraps in place.
Preheat a grill or grill pan over medium heat. Grill the fish parcels for 8-10 minutes per side, depending on the thickness of the fillets. The banana leaf will char slightly, and the fish will steam inside.
While the fish is grilling, heat olive oil in a large skillet over medium heat.
Add the sliced onion to the skillet and sauté until translucent, about 2-3 minutes.
Stir in the zucchini, red bell pepper, carrot, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Drizzle the sautéed vegetables with soy sauce and toss to coat evenly. Cook for an additional 1-2 minutes, then remove from heat.
Serve the grilled banana leaf fish alongside the sautéed vegetables. Enjoy immediately for best flavor!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.4 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3400 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
