Ingredients
1/2 red onion, sliced
1 clove garlic, finely chopped
1 pkg. (16 oz.) banana leaves, thawed
6 red snapper fillets (1-1/2 lb.)
6 fresh epazote leaves
Method
Sources
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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
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cook bacon in large skillet on medium heat until crisp. use slotted spoon to remove bacon from skillet; drain on paper towels. discard drippings from skillet. wipe out skillet with additional paper towels. add peppers, onions and garlic to skillet; cook and stir 5 min. or until crisp-tender. cut banana leaves into 6 (12-inch) squares. cut trimmings into thin strips; set aside for later use. place 1 fish fillet in center of each banana leaf; top with 1 epazote leaf, about 3/4 cup vegetable mixture, bacon and 1 tsp. dressing. fold in opposite sides of each banana leaf to form packet; tie closed with banana leaf strips. place packets in steamer; cover. cook 25 min.