Main dishes

Grilled Red Snapper in Banana Leaves

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Grilled Red Snapper in Banana Leaves recipe

photo by:kraft

time

prep:

20 min

total:

55 min

servings

total:

4 servings

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What You Need

oranges, divided

2-1/2

lb. whole red snapper, scaled, dressed

large banana leaves

1/2

cup KRAFT Original Barbecue Sauce

1/2

cup finely chopped hearts of palm

1/4

cup finely chopped red onions

1/4

cup finely chopped cilantro

slices OSCAR MAYER Baked Cooked Ham, finely chopped

Make It

PREHEAT grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.

GRILL fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.

MEANWHILE, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.

Kraft Kitchens Tips

Cooking Know-How

Banana leaves, found in most Latin markets, are used in the cooking of Mexico, Central and South America, the Caribbean and Southeast Asia to wrap foods for steaming. Choose fresh looking leaves with no signs of browning. Rinse leaves well before using and cut out leaf's spine. Before wrapping, soften by dipping in boiling water.

Food Facts

The best known and most popular version of snapper is the red snapper. It's flesh is reddish in color and it has red eyes. It is a firm textured fish that is available year round but it's peak season is the summer months.

Cooking Know-How

When preparing fish, the terminology "dressed" refers to preparing the fish for cooking by scaling and removing the entrails or internal organs of the fish.