Fish Wrapped in Banana Leaves with Chile Rajas and Crema
A flavorful Mexican dish featuring tender fish fillets wrapped in banana leaves, topped with roasted poblano chile strips (rajas) and creamy Mexican crema. The banana leaves impart a subtle flavor while keeping the fish moist during baking.
Ingredients
- •1½ lb poblano chiles
- •1½ lb white onions
- •¾ teaspoon salt
- •3 tablespoons safflower oil
- •1 lb banana leaves
- •8 pieces snapper or halibut fillet
- •1 cup crema
- •1 bunch cilantro leaves
Cooking Instructions
- 1.
Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
32 min
- 2.
When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips.
10 min
- 3.
Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt.
11 min
- 4.
Preheat oven to 450°F.
5 min
- 5.
Unfold banana leaves. Cut off (and reserve) tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12- to 14-inch strips for tying packets. Cut leaves into 8 (12-inch) squares, being careful not to split them.
10 min
- 6.
Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high). Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner.
20 min
- 7.
Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl. Cut ties of packets and open them (leaves are not edible). Drizzle fish with additional crema.
20 min
- 8.
Available at Latino and Asian markets.
