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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 1 Tbsp. minced fresh thyme Salt to taste Freshly-grnd black pepper to taste
- 4 x bass fillets - (6 to 8 ounce ea) (or possibly use other hard white fish)
- 16 x thin slices fresh lemon
- 8 sprg fresh thyme
- 8 lrg banana leaves soaked in water
- 12 x toothpicks soaked in water
- 1 Tbsp. extra virgin olive oil
- 4 c. julienned assorted vegetables - (tomatoes, onions, carrots, mushrooms, etc.)
Direcciones
- Preheat the grill.
- In a small mixing bowl, add in the oil, lemon juice and thyme. Season with salt and pepper. Mix well. Season the fish with salt and pepper. Brush both sides of the fish with the lemon mix. Lay the lemon slices and thyme over the top of each fish.
- Cross two of the banana leaves, forming a cross. Place the fish in the center of the leaves. Wrap the fish in the leaves, securing the fish with toothpicks. Place the fish pouches on a low grill. Cook for 4 to 6 min on each side.
- In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the vegetables. Season with salt and pepper. Saute/fry for 3 to 4 min.
- To serve, place the fish in the center of each plate. Remove the toothpicks, exposing the fish. Serve the vegetables around the fish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 4 servings | |
| Calories 618 | |
| Calories from Fat 288 | 47% |
| Total Fat 32.6g | 41% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 1334mg | 38% |
| Total Carbs 85.18g | 23% |
| Dietary Fiber 18.0g | 60% |
| Sugars 24.73g | 16% |
| Protein 11.37g | 18% |
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