Mexican🐟 Seafood

Enchilada Fish Fillet in Banana Leaves

Name: Enchilada Fish Fillet in Banana Leaves
Total time: 1 h
Yield: 7 servings
Cuisine: Mexican
Ingredients: 7 tilapia fillets; 7 banana leaves; 6 guajillo chiles; 1 chile pasilla; to taste dried oregano; to taste black pepper; to taste cumin; to taste onion; 2 garlic cloves; ~4 tbsp olive oil; ~2 tbsp white vinegar; to taste salt; 2 carrots; 2 zucchini; 1 broccoli; ~7 aluminum foil

⏱ 60 min🍽 Serves 7

Fresh tilapia fillets coated in a savory red chile paste and wrapped in banana leaves, served with sautéed vegetables. A healthy and delicious dish perfect for any occasion.

High-proteinLow-cal

Adapted from a video by De mi Rancho a Tu Cocina

Filete De Pescado Enchilado En Hoja De Platano De Mi Rancho A Tu Cocina

Watch on YouTube

Ingredients

tilapia fillets7
banana leavesfor wrapping fish7
guajillo chiles6
chile pasilla1
dried oreganoto taste
black pepperto taste
cuminto taste
onionto taste
garlic cloves2
olive oil

Steps

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1
Prepare all ingredients by washing and draining banana leaves and vegetables. Remove seeds from the dried chiles.
2
Boil the seeded chiles (guajillo and pasilla) in water until softened. Cook onion and garlic together with the chiles.
3
Gently heat the banana leaves to make them soft and pliable for wrapping.
4
Peel and slice the carrots thinly. Heat olive oil in a pan and sauté the carrots.
5
Add broccoli to the pan and continue sautéing.
6
Cut zucchini and add to the pan. Season with salt and black pepper, then continue cooking until the vegetables are tender.
7
Remove the softened chiles to cool. Grind oregano, cumin, and black pepper together in a molcajete until finely ground.
8
Add the cooled chiles to the molcajete and grind together with the spices. Add a small amount of water to achieve a thick paste consistency. Season with salt.
9
Add white vinegar to the chile paste.
10
Add a small amount of olive oil and water to a pan and bring the chile paste to a boil.
11
Check that the vegetables are cooked to the desired tenderness. Remove from heat and set aside.
12
Lightly brush olive oil on the banana leaves. Season the tilapia fillets with salt on both sides.
13
Spread the chile paste thickly over the fish fillets, coating them well.
14
Wrap the fish fillets in banana leaves, then wrap the entire packet in aluminum foil, sealing it tightly.
15
Repeat the wrapping process for all seven fish fillets.
16
Place the wrapped fish packets on a griddle or pan. Monitor carefully and flip regularly to ensure even cooking on both sides.
17
Remove the fish packets once they are fully cooked. Carefully unwrap to reveal the finished dish.
18
Plate the cooked fish fillets alongside the sautéed vegetables and serve.

Enchilada Fish Fillet in Banana Leaves

Ingredients

Steps

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