Best for: A bright, herb-forward seafood main.
Patra ni machhi, a Parsi preparation of chutney-coated fish steamed in leaves, provides the inspiration here. These sealed parcels cook over indirect grill heat, keeping the coconut and green herbs moist around the fish.
Grill: Indirect heat; 400°F. Equipment: Blender, banana leaves, foil, thermometer.
Ingredients
Total: 38 minutes.
- 4 skinless cod fillets, 6 oz each and about 1 inch thick
- 1 cup packed cilantro leaves and tender stems
- 1/4 cup packed mint leaves
- 1/2 cup unsweetened finely shredded coconut
- 2 tablespoons lime juice
- 1 small green chile, stemmed and seeded
- 1 teaspoon ground cumin
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 3/4 teaspoon fine table salt
- 1 tablespoon neutral oil
- 1/4 cup water
- 4 food-grade banana-leaf sheets, about 12 by 12 inches
- 4 lime wedges
Directions
Preheat a covered grill to 400°F with an indirect zone. Rinse and soften banana leaves in hot water for 2 minutes, then pat dry.
Blend cilantro, mint, coconut, lime juice, chile, cumin, ginger, sugar, salt, oil, and water into a thick spreadable chutney.
Pat the fish dry and check for bones. Set each leaf on a large foil square.
Spread a spoonful of chutney on each leaf, add a fillet, and divide the remaining chutney over the fish. Fold leaves and seal foil around them.
Cook indirectly with the lid closed for about 15–18 minutes. Carefully open and check the thickest fish for 145°F, opaque flesh, and easy flaking.
Serve in opened leaves with lime wedges, releasing steam away from faces. Discard the leaves after eating.
Grilling tip: These parcels gently steam the fish on the grill; they should not have an exposed charred fish crust.
