Ease of preparation rating: Medium
Yield: 4 servings
INGREDIENTS:
4 square pieces of banana leaf, around 8-inch x 10-inch (20 cm x 25 cm)
2 shallots, sliced
4 halibut fillets,6 ounce (180 g), skin removed
4 tablespoons (60 ml) unsalted butter, divided
¼ cup (60 ml) chopped chives
Juice of 2 lemons
Salt and ground black pepper
To serve
2 lemons cut into wedges
METHOD:
Preheat barbeque to 375 F (190 C).
Spread out banana leaf squares. Sprinkle a layer of shallots on the leaf squares and lay 1 fillet in the middle of each square. Sprinkle top of fillets with shallots. Top each portion with 1 tablespoon of butter, sprinkle with chives and drizzle with fresh lemon juice. Sprinkle with salt and ground black pepper.
Fold sides of leaves to enclose fillet and secure with toothpicks or tie with a thin strand of banana leaf.
Brush grill with oil.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until leaves are slightly charred.
Remove from grill.
Serve immediately with lemon wedges and Banana Salsa (see recipe).
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.