Many cooks only grill thick fish steaks because thin fillets break and fall into the fire. But a banana leaf solves the problem elegantly. It’s naturally nonstick, covers the rack, and lends subtle grassy sweetness to thinner fillets like flounder, snapper, tilapia, and sole, along with smoky grilled flavor.
1/4 cup finely chopped cilantro
1/4 cup olive oil
3 tablespoons minced shallot
2 tablespoons fresh lime juice
1 small Fresno chile, seeded and finely chopped (about 2 Tbsp.)
2 (12-inch-square or round) banana leaves or pieces of heavy-duty aluminum foil
4 banana leaves for serving (optional)
Added sugars 1g
Calcium 4% DV
Potassium 7% DV
How to Make It
Preheat grill to medium-high (about 450°F). Stir together cilantro, olive oil, shallot, lime juice, chile, lemongrass, brown sugar, ginger, and fish sauce in a medium bowl.
Sprinkle fillets with salt. Place banana leaves on grill grates; top each leaf with 2 flounder fillets. Spoon 1/4 cup shallot mixture evenly over fillets. Grill, covered, until flounder is opaque and cooked through, about 5 minutes.
Using 2 spatulas, carefully remove fish-topped banana leaves from grill. Place each fillet on a fresh banana leaf for serving, if desired; divide remaining shallot mixture among fillets.
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