Ingredients Jump to Instructions ↓

  1. chimichurra sauce

  2. 6 garlic cloves, chopped

  3. 2 fresh jalapeno chillies, seeds removed and chopped

  4. 3 cups loosely packed parsley leaves cup loosely packed oregano leaves

  5. 1 teaspoon salt cup (60ml) red wine vinegar cup (125ml) olive oil roll of banana leaves

  6. 4 x 180g blue-eye trevalla fillet (or any firm white fish)

  7. 4 limes halved steamed basmati and wild rice, to serve

Instructions Jump to Ingredients ↑

  1. To make chimichurra sauce, place garlic, chilli, herbs and salt in blender and process until finely chopped. Add vinegar and oil and process until well combined Remove half of the sauce and place into a dipping bowl. Rub remaining sauce all over fish.

  2. Cut banana leaf into four 30cm x 30cm squares. Soften by either, plunging into boiling water or passing leaf over a naked flame. Both of these methods will render the leaf soft and able to bend without splitting.

  3. Place fish into the centre of banana leaf, fold over sides to enclose. Secure with kitchen string or toothpicks.

  4. Heat a barbecue plate or char-grill over medium high heat. Cook fish for 5 minutes on each side. Remove and rest for 5 minutes. Grill lime halves until caramelised.

  5. Serve with remaining sauce, rice and limes.


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