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Banana Leaf Wrapped Red Snapper

Wrapping fish in banana leaf is an easy technique to get a juicy, flavorful result.

The recipe works equally well in a hot oven or over a grill—either way, the steam inside the banana leaf will gently cook the fish while infusing it with all the delicious ingredients you pack inside. Our recipe includes bell pepper, lime, and a healthy spoonful of Pickapeppa sauce.

Recipe:

Banana Leaf Wrapped Red Snapper

Ingredients

  • 4 4-6oz. red snapper (cod will work if you can’t find red snapper) 
  • 4 12-inch banana leaves (can be found fresh at most international grocery stores or in the frozen aisle) 
  • Olive oil
  • 1 red bell pepper, seeded and thinly sliced 
  • 1 yellow bell pepper, seeded and thinly sliced 
  • 2 limes, thinly sliced 
  • Pickapeppa sauce (found in the international aisle by condiments) 
  • 1 tsp sweet paprika 
  • 1 tsp garlic powder 
  • 1 tsp dark brown sugar 
  • Salt and pepper, to taste 

Instructions

  • Preheat the oven to 400 degrees. 
  • In a small bowl, mix spices and brown sugar and set aside. 
  • Divide and lay sliced peppers on the center of each banana leave. Lightly season with salt and pepper.  
  • Drizzle olive oil over fish, and season with spices, salt, and pepper on all sides. Place the fish on top of the peppers, and top each filet with about 1 tablespoon of pickapeppa sauce. Top with 2-3 thin slices of lime. Fold each side over the fish to close, making sure there are no cracks or corners where steam can escape. Place sealed side down on a baking dish. 
  • Bake at 400 degrees for 15-20 minutes, until cooked through. Serve warm in packets alongside coconut rice and some ginger beer. 

Ingredients

  • 4 4-6oz. red snapper (cod will work if you can’t find red snapper) 
  • 4 12-inch banana leaves (can be found fresh at most international grocery stores or in the frozen aisle) 
  • Olive oil
  • 1 red bell pepper, seeded and thinly sliced 
  • 1 yellow bell pepper, seeded and thinly sliced 
  • 2 limes, thinly sliced 
  • Pickapeppa sauce (found in the international aisle by condiments) 
  • 1 tsp sweet paprika 
  • 1 tsp garlic powder 
  • 1 tsp dark brown sugar 
  • Salt and pepper, to taste 

Instructions

  • Preheat the oven to 400 degrees. 
  • In a small bowl, mix spices and brown sugar and set aside. 
  • Divide and lay sliced peppers on the center of each banana leave. Lightly season with salt and pepper.  
  • Drizzle olive oil over fish, and season with spices, salt, and pepper on all sides. Place the fish on top of the peppers, and top each filet with about 1 tablespoon of pickapeppa sauce. Top with 2-3 thin slices of lime. Fold each side over the fish to close, making sure there are no cracks or corners where steam can escape. Place sealed side down on a baking dish. 
  • Bake at 400 degrees for 15-20 minutes, until cooked through. Serve warm in packets alongside coconut rice and some ginger beer. 
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