Ingredients Jump to Instructions ↓

  1. 4 grouper fillets, about 6 ounces each 6 tablespoons pure olive oil Salt and pepper

  2. 1 banana leaf, cut into 4 rectangles Chopped mint Chopped cilantro Diced red bell pepper

  3. 1 cup fresh pineapple , cut into small diced

  4. 2 oranges, peeled and segmented

  5. 1/4 cup chopped red onion

  6. 1 New Mexico red Chile , toasted in a pan over high heat for 20 seconds and crushed

  7. 1 teaspoon minced garlic

  8. 1 teaspoon honey

  9. 4 mint leaves, cut into chiffonade

  10. 2 tablespoons extra virgin olive oil

  11. 1 lime, juiced Salt and pepper

  12. 1/2 teaspoon ancho chili powder

  13. 2 tablespoons olive oil

  14. 1 large Spanish onion, finely chopped

  15. 1 stalk celery , chopped

  16. 4 cloves garlic, chopped

  17. 4 green onions, chopped

  18. 1/2 pound red beans, soaked overnight, drained, rinsed

  19. 1 ham bone or ham hock , about 1 1/2 pounds 1 bay leaf

  20. 2 sprigs thyme Pinch red pepper flakes

  21. 2 cups long grain rice, cooked Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving. Heat oil in a large Dutch oven . Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf , thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.


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