Grilled Ginger-Lime Rock Cod in Banana Leaves

Ingredients

• 8 12 x 12" frozen banana leaves, thawed
• 6 large green onions, julienned
• 16 tablespoons fresh ginger, peeled, julienned
• 16 double-leaf kaffir lime leaves
• 2 bounces fresh cilantro
• 8 6 ounce rock cod fillets
• 4 teaspoons sesame oil

Method

• Blanc 1 banana leaf piece at a time in large pot of boiling water for 1 minutes. Place on paper towel on work surface.Place 1 rounded tablespoon of green onions, 1 tablespoon ginger strips, 1 lime leaf, 4 cilantro sprigs in center of banana leaf, forming a bed for the fish. Sprinkle fish with salt and pepper and place on bedding of vegetables. Sprinkle with 1/2 teaspoon sesame oil. and top with same amount of green onions, ginger, lime leaf and cilantro. Fold bottom of banana leaf over fish; fold in sides and roll up, enclosing fish. Wrap packet in foil. (this can be made ahead the same day and refrigerated at this point).
• Heat grill to medium high. Grill foil packets until fish is just opague in center, about 6 minutes per side. Remove foil and serve fish in leaves.

Notes

• Source:
• "Adapted from Bon Appetit 2005"
• SERVINGS: 8