GRILLED WHITE FISH (CHILEAN SEA BASS) IN FOIL

I have always been fascinated by fish marinated in spices and wrapped in a leaf (usually banana) and then steamed or cooked over a griddle. This type of cooking is popular in South East Asia (Thailand, Cambodia, Bengal) and in parts of the Caribbean. 

Finding banana leaves in the USA is very difficult if not impossible in many areas. I have used foil packets to cook chicken and other meats on a grill and decided to try this with fish.

The marinade I used is a very typical South Asian (Bengali) marinade and the fish was Chilean Sea Bass, but any white fish should work well. The fish as well as the marinade ingredients need to be fresh for the best flavors.

I tried this last night and it was excellent. It’s also quick, easy and healthy.

Ingredients:

1 lb boneless, skinless white fish filet (Sea Bass or other)

2 cups fresh cilantro (leaves and stems)

1 green chilli (roughly chopped)

1” pieced fresh ginger (chopped)

1 clove garlic (chopped)

1 lemon

5-6 mint leaves

2 tbsp olive oil

Kosher salt and Pepper, to taste

Method:

Wash and pat dry fish filet.

Cut into 3-4” pieces.

Place each piece of fish on a piece of foil approx 10” x 10”.

Make the marinade:

In a blender, add the cilantro, chilli, ginger, garlic and mint leaves. 

Squeeze the juice of the lemon.

Blend for 45-60 seconds to form a coarse paste.

Add olive oil and blend to form a creamy paste.

Sprinkle the fish pieces liberally with salt and pepper.

Add a spoonful of marinade and spread with a spoon.

Turn fish over and repeat.

Fold ends of foil to form a loose but closed packet.

Let marinate for 30 minutes.

Heat half of the grill and let it heat up to 350*F.

Place the fish packs on the cool side of the grill and let cook for 25 minutes.

Open a pack to make sure the fish is cooked, soft and flaky.

If not, cook longer, checking every 5 minutes.

No grill, no problem.

You can cook in an oven or toaster oven following the same directions.

Serve with warm rice.