Banana Leaf Sea Trout with Mango Salsa
| 2 | sea trout fillets |
| 1 | fresh 12”x12” banana leaf |
| 1 | mango peeled, seeded and chopped |
| ¼ cup | red pepper chopped |
| 1 | jalapeno pepper seeded and diced |
| 1⁄8 cup | red onion diced |
| 2 tablespoons | cilantro chopped |
| 1 tablespoon | lemon juice |
| 2 tablespoons | lime juice |
| Dash of Kosher salt to taste | |
In a bowl: mix the mango, red pepper, jalapeno, onion,
cilantro, lemon and lime juice
Singe the fresh banana leaf over direct heat for about 15 seconds a side
Lay the banana leaf flat and spoon on half the mango salsa
Place the fish on top and spoon the rest of the salsa on top
Wrap the fish up tightly in banana leaf to create a sealed package
Tie with long strips of banana leaves
Cook over medium direct heat for about 15-20 minutes flipping once
To serve: Open the leaf and add your side dish beside the sea trout
| 1 | large bunch Broccoli broken into small bite sized florets |
| 8 | slices cooked bacon chopped |
| 1⁄8 cup | toasted pine nuts |
| ¼ cup | old cheddar grated |
| 1 Tablespoons | raisins |
Mix ingredients in a large salad bowl toss with dressing just before serving
| 1 cup | mayonnaise |
| ½ cup | sugar |
| 1⁄8 cup | vinegar |
Mix dressing ingredients in a bowl and chill until ready to use
Serves 2 about 25 minutes
