This dish comes with a stranger-than-fiction true story shared with me by a guest on my television show on Discovery en Español. This man’s grandfather was once stranded on an island, close to starvation. To survive, he caught a barracuda, wrapped it in seaweed, and cooked it over an open fire. The grandfather lived—and so did the recipe, with a few adaptations for non-life-threatening situations. The banana leaves add subtle flavor to the mahimahi and they look great on the plate. You can find them, fresh or frozen, at most Latin markets. Aluminum foil will also work in their place.

　　

Ingredients

serves 6

　　8 tablespoons (1 stick) unsalted butter, softened

　　1 tablespoon chopped fresh cilantro

　　Salt and freshly ground black pepper

　　Six 12 x 12-inch squares of banana leaf (see opposite)

　　Six 6-ounce mahimahi fillets

　　18 very thin lime slices (from 2 limes)

　　Mango, Serrano, and Avocado Salsa (page 182)

　　

Step 1

Mix the butter and cilantro together in a small bowl. Season to taste with salt and pepper. Place a piece of plastic wrap on a work surface, and spoon the cilantro butter onto the center. Roll the butter into a 1-inch-thick log and refrigerate it until solid, 2 hours (or for up 2 days).

　　

Step 2

Prepare an outdoor grill to medium-high heat.

　　

Step 3

Cut the log of butter into 18 thin rounds.

　　

Step 4

Place the banana leaf pieces on the grill and cook until they are opaque and pliable, about 1 minute per side. Meanwhile, season the fish all over with salt and pepper.

　　

Step 5

Place 1 piece of fish in the center of each banana leaf. Top each with 3 rounds of the cilantro butter and 3 lime slices. Fold the banana leaf over the fish to enclose it completely. Tie a small piece of kitchen string around the banana leaf to keep the fish fillet inside.

　　

Step 6

Grill the fish in the banana leaves for 8 to 10 minutes per side, or until cooked through. Transfer each packet to a plate. Open the packets carefully, top the fish with the salsa, and serve immediately.

　　Fresh Mexico