Grilled Fish in Plantain Leaves



I had a lot of extra plantain leaves from making new years tamales, so I’ve been thinking up ways to use them up. I took some inspiration from Caribbean cooking and decided to grill some fish inside the leaves instead of right on the griddle. The plantain leaves give the fish a great taste and help preserve juiciness. I topped it off with some vegetables in a spicy/sour sauce and plain steamed white rice.


4 fillets of white fish of choice

8 plantain leaf pieces

1 lemon

1 sprig fresh thyme

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon olive oil

1 serrano pepper (warning – these can get pretty spicy)

2 bell peppers

1/2 small package of mushrooms

1 teaspoon ground ginger



Rub the fish fillets with salt and pepper. In a small bowl add the juice of the lemon, thyme, and olive oil. Spread the lemon mixture onto each fillet. I like to slice about 2 -3 slivers into the fillets to get the seasoning inside as well and it helps with the cooking. Place each fillet on two pieces of plantain leaves, crossed, and wrap over the fish securing with toothpicks.

Place your fish pouches on a hot griddle (or grill if you have access). Let each side cook for about 5 minutes before turning over.

In a skillet heat up a little bit of olive oil and add all your vegetables, diced. Add any of your remaining lemon mixture, the ginger, and salt and pepper to taste. Cook until vegetables are tender.

Serve over white rice topped with vegetables.


One Comment on “Grilled Fish in Plantain Leaves”

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