Grilled Mahi Mahi in Banana Leaves
Mahimahi Grilled in Banana Leaves, Served with Passion Fruit Salsa
Recipe Created for Aloha Spice, Courtesy of Kaua'i Chef: Michael Simpson
4 - 6oz. filets skinless mahi-mahi
1 each red and yellow bell peppers cut into 2 inch spears
4 shallots cut in thick circles
1/2 cup pineapple diced into 1/4 inch pieces
1 banana leaf cut into 12” squares, center rib removed, quickly blanched
2 -3 Tbs. coconut milk
4 short bamboo skewers soaked in water
Cut each Banana Leaf square in half and overlay each into a cross
Season Mahi with the Hawaiian Guava Smoked Ginger Lime Salt
Arrange fish in the middle of each banana leaf
Spoon the peppers, shallots and pineapple over the fish, followed by a little coconut milk
Fold one side of the lower banana leaf over the fish and repeat with the opposite side.
Follow up with the right side and left side. The final edge should be running along the top. Tuck the leading edge under if necessary.
Carefully pin the final flap to the under layers of banana leaf using the skewer
Lightly brush the surfaces of the banana leaf with oil
Grill on a hot clean barbecue. You shouldn’t have to turn it over as the fish actually steams inside the packet.
Unwrap the fish with care and serve partially opened in the banana leaf.
Garnish with Black Lava Hawaiian Sea Salt
Enjoy with the salsa and basmati or rice of your choice.
Passion Fruit Salsa Ingredients:
1/4 cup passion fruit juice
1 mango 1/4 inch dice
1 cup pineapple diced 1/4 inch
3 Tbs rice wine vinegar
1/2 tsp. minced fresh ginger
1 green onion sliced on the bias
3 Tbs. toasted coconut flakes
1 Tbs chopped cilantro
Combine all ingredients in a bowl
Gently fold together and chill until ready to serve