Banana Leaf-Grilled Fish with Coconut-Cilantro Sauce

Name: Banana Leaf-Grilled Fish with Coconut-Cilantro Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: ½ cup coconut milk; 3 fresh lime juice; 1 small bunch fresh cilantro bunch; ⅓ cup fresh mint leaves; 2 garlic cloves; 1 inch piece fresh ginger, peeled and coarsely chopped; 1 jalapeño chile, seeds and ribs removed; 2 tsp honey; to taste kosher salt; to taste freshly ground black pepper; 6 6 oz each white fish fillets, such as halibut or cod; for brushing vegetable oil for brushing; 6 large leaves fresh or thawed frozen banana leaves

Recipe GLPR01c2e926d38a14

Main Course

30 min

130 cal

Servings: 6

Grill

SNAP eligible

Delicate white fish fillets wrapped in banana leaves and grilled to tender perfection, then drizzled with a vibrant coconut-cilantro sauce infused with lime, fresh mint, and jalapeño heat. This Southeast Asian-inspired dish is elegant yet simple, with aromatic flavors that come alive on the grill.

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Ingredients

½ cup coconut milk

3 fresh lime juice

1 small bunch fresh cilantro bunch

⅓ cup fresh mint leaves

2 garlic cloves

1 inch piece fresh ginger, peeled and coarsely chopped

1 jalapeño chile, seeds and ribs removed

2 tsp honey

to taste kosher salt

to taste freshly ground black pepper

6 6 oz each white fish fillets, such as halibut or cod

for brushing vegetable oil for brushing

6 large leaves fresh or thawed frozen banana leaves

Directions

Preheat your grill to high heat and let it reach temperature until you can see a strong flame or hot coals underneath the grates.
In a blender or food processor, combine the coconut milk, juice from the 3 limes, cilantro bunch, mint leaves, 2 garlic cloves, the 1-inch piece of ginger, jalapeño chile, and 2 teaspoons honey. Blend until the sauce is smooth and well combined. Taste and season with kosher salt as needed. Transfer to a serving bowl and set aside.
Lightly brush each of the 6 fish fillets on both sides with vegetable oil, then season generously with kosher salt and freshly ground black pepper. Position one fillet in the center of a banana leaf. Fold the bottom edge of the leaf up and over the fish, then fold the two side edges in toward the center. Finally, fold the entire packet away from you to fully enclose the fish. Tie the packet closed with kitchen twine. Repeat this wrapping process with the remaining 5 fillets and banana leaves.
Carefully place the banana leaf packets directly on the grill grates over the heat. Grill for 4 to 5 minutes, then gently turn each packet over with tongs. Continue grilling for another 4 to 5 minutes, until a thin knife inserted into the thickest part of the fish meets no resistance—the fish should be opaque throughout and flake easily when tested.
Transfer the hot banana leaf packets to individual serving plates. Carefully open each packet by cutting away the twine and unfolding the leaves, taking care of any steam. Serve immediately with the coconut-cilantro sauce passed alongside for drizzling.

Comments

Grocery List Plus Editorial Staff4

Banana leaf is the real friction point here — Kroger and Harris Teeter carry it in their international aisles, but it's not standard at Food Lion, ALDI, or Walmart, so budget a second stop or substitute parchment if you're in a rush. The ingredient roster otherwise lands at every major Charlotte chain, and at $12–15 for six servings the per-person cost is solid, though fresh fish markup matters. The stated 30 minutes is honest for assembly and grill time, but assumes your grill is already hot and your sauce is fast; new cooks might add 10 minutes. This is elegant enough for company but casual enough for a weeknight if you've got banana leaf on hand, reheats adequately in foil, and feeds a family without fuss.