Mixiote de Pescado (Branzino Wrapped in Banana Leaves)

Recipe courtesy of Johnny Hernandez
Show: Man Fire Food Episode: Fiery Mexican Feast
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 1 to 2 servings
LEVEL: Intermediate

ingredients

  • 4 banana leaves, about 20 inches long
  • One 2-pound whole branzino, cleaned and scaled
  • Salt and pepper
  • 2 slices lemon
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme
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Directions

Preheat the oven to 375 degrees F.

Heat the banana leaves over an open flame until pliable. Sprinkle the inside of the fish with salt and pepper, and stuff the cavity with the lemon, parsley, thyme, bay leaf, garlic, onion and red pepper. Coat the outside of the fish with olive oil and sprinkle with salt and pepper. Wrap the fish in the root beer leaves, then wrap in the banana leaves. Tie at intervals with butcher's twine to secure the leaves to the fish.

Bake until the fish reaches an internal temperature of 140 degrees F, 15 to 20 minutes, flipping once halfway through cooking.

Notes

If preferred, the fish can be grilled over a bed of coals.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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