Whole30 Banana Leaf Wrapped Coconut Fish
Delight your taste buds with this "Whole30 Banana Leaf Wrapped Coconut Fish," a show-stopping yet healthy dish that's as aromatic as it is flavorful. Perfectly complementing your Whole30 lifestyle, this recipe features tender white fish fillets (like cod or snapper) enveloped in fragrant banana leaves, which lock in moisture and impart a subtle earthy aroma. The fish is bathed in a luscious coconut milk marinade infused with zesty lime juice, fresh ginger, garlic, and a hint of heat from red chili. Baked to flaky perfection, each parcel is a tiny tropical escape, making it an ideal choice for a wholesome, dairy-free, and gluten-free meal. Serve this light and elegant dish straight from the banana leaf for a stunning presentation, or pair it with steamed vegetables or cauliflower rice for the ultimate Whole30 experience. Perfect for weeknight dinners or entertaining guests, this recipe redefines healthy eating with a delicious island-inspired twist.
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Recipe Information
Ingredients
- 4 pieces Firm white fish fillets (such as cod or snapper)
- 4 large sheets Banana leaves
- 1 cup Coconut milk
- 2 tablespoons Lime juice
- 1 inch Fresh ginger root
- 3 cloves Garlic cloves
- 1 small Red chili
- 0.5 cup Fresh cilantro
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cut the banana leaves into large squares, about 12x12 inches, and rinse them under cold water. Pat dry with paper towels.
In a small bowl, mix together the coconut milk and lime juice.
Grate the ginger and finely chop the garlic and chili. Combine them in a bowl with the coconut milk mixture.
Add sea salt and black pepper to the mixture, and stir in the chopped cilantro.
Lay out the banana leaves on a clean surface and brush each with a bit of olive oil to help prevent sticking.
Place a fish fillet in the center of each banana leaf, and spoon about 1/4 cup of the coconut mixture over each fillet.
Carefully fold the banana leaves around the fish to make a secure parcel, folding the edges over. You can secure it with a toothpick if necessary.
Place the wrapped fish parcels on a baking sheet and bake in the preheated oven for 20 minutes or until the fish is cooked through and flakes easily with a fork.
Once cooked, remove from the oven and let it rest for a few minutes. Carefully unwrap the banana leaves and serve the fish hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 715 mg | 15% | |
*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.
