How to cook Cuban Monkfish in Banana Leaves
- 1 pound monkfish fillet, cut into about 26 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh-ground black pepper
- 2 to 3 banana leaves, or 1/2 (17 ounces) jar grape leaves, rinsed
- Mix olive oil, paprika and pepper together. Toss monkfish cubes in oil mixture to coat, then cover and refrigerate for several hours or overnight.
- If using grape leaves, drain and pat them dry. Brush the banana or grape leaves lightly with oil remaining in the monkfish marinade, moistening with extra olive oil if necessary. Cut the leaves lengthwise into 1/2-inch-wide strips. Wrap each piece of monkfish with a strip of leaf and skewer through the leaf and fish together with a single piece of fish per skewer.
- Lightly oil the grill rack, and grill the monkfish over medium high heat about 2 minutes per side. Line serving tray with leftover banana leaf strips in a basket weave pattern. If using grape leaves, dry remaining grape leaves and overlap on serving tray.
The Cuban Monkfish in Banana Leaves recipe easy to prepare and so good!
This recipe for Cuban Monkfish in Banana Leaves serves/makes: 4
The Cuban Monkfish in Banana Leaves is adopted from the Nuevo Cubano Cooking by Sue Mullin - 2003.
Main Ingredient: Monkfish
Preparation Method: Broiled/Grilled