I was amazed by this recipe, which produces mouthwatering flaky whitefish soaked in a complex bundle of flavors from ginger to maple syrup. The foil wrap concentrates the flavors deep within the fillet. Every recipe I’ve tried so far that has “baked” and “wrapped” in the title has been shockingly delicious.
Information:
Time: 45 minutes, 15 min prep. Makes 4 servings of one fillet each. Be sure to prepare a side dish, otherwise it’s more like 2 servings.
Nutritional information per serving: 213 calories, 10 g fat (1.5 g saturated), 7 g carbohydrates, 22 g protein.
Ingredients:
Topping:
- 1-inch cube fresh ginger root, finely chopped or grated
- 2 cloves garlic, peeled and finely chopped or grated
- 2 green onions (green part only), finely chopped
- Fresh chile to taste
- 1 cup finely chopped cilantro
- 2 tbsp grapeseed (or safflower) oil
- Dash of toasted sesame oil
- Dash of soy sauce
- Dash of fish sauce
- 4 tsp dark maple syrup
Tilapia:
- 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)
- 4 large banana leaves (or unbleached parchment paper)
Directions:
- Preheat oven to 400 degrees F.
- Combine all topping ingredients in a bowl. Season with salt and pepper to taste.
- Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly.
- Place on a baking sheet and bake 25 to 30 minutes.
This recipe would probably work with flounder or other whitefish in lieu of tilapia.
Recipe from Epicurious.
