Ingredients:
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leaves, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic cloves, minced
1 cup onions, sliced into thin strips
1 cup yellow peppers, sliced into thin strips
1 cup carrots, sliced into thin strips
1 cup tomatoes, sliced thinly
Directions:
Heat grill to medium.
In a small bowl, whisk the lemon juice with 1/2 cup olive; add thyme, salt and pepper.
Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
Place 4 lemon slices and a sprig of thyme on each fillet.
With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
While the fish grills, saute garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
Add the onions through tomatoes and saute about 5 minutes until vegetables are tender; season with salt and pepper.
To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
Servings: 4
Time preparation: 20 min.
Time total: 32 min.