Wrapping fish in a coconut leaf is a common cooking method in areas where coconut leaves are prominent, such as tropical areas like the Bahamas and Bermuda. Commonly used in much the same way banana leaves are in Thai cooking, fish is often wrapped in a coconut leaf before it is grilled to help preserve the natural moisture of the meat and to seal in any flavor. Grouper is popular in Caribbean cooking, but you can use any fish fillet that you prefer.
Step 1
Rinse both sides of the coconut leaf under cold running water from the tap. Pat the coconut leaf dry with a clean kitchen towel or paper towels.
Step 2
Cut the coconut leaf toward the bottom side to be approximately 1 foot long. Do not trim the leaves.
Step 3
Preheat a gas grill to 400 degrees Fahrenheit. Preheat a charcoal grill for 20 minutes if you are using one.
Step 4
Brush the coconut leaf with vegetable oil on one side. Use only enough oil to lightly coat the coconut leaf.
Step 5
Place the fish fillet in the center of the coconut leaf. Season the fish to taste with sea salt and coarse ground black pepper and squeeze the lime over the top of the fish fillet.
Step 6
Fold the coconut leaf toward the center of the fish fillet one side at a time until the coconut leaf is folded near the center of the fish fillet. Turn the coconut leaf wrapped fish fillet over and allow it to rest for 10 minutes.
Step 7
Put the fish on the grill with the folded side of the coconut leaf down. Cook the fish for 5 minutes on the first side. Flip the fish over and cook it on the other side for an additional 5 to 6 minutes.
Step 8
Take the fish off the grill and allow it to rest for 5 minutes. Serve the fish wrapped in the coconut leaf after the allotted resting period.
Tips and Warnings
- Salmon, tuna and tilapia can easily be cooked using this method. Choose fish you prefer and are fresh in your area.
Things You'll Need
- Coconut leaf
- Clean kitchen towel or paper towels
- Gas or charcoal grill
- Food-safe brush
- Vegetable oil, for brushing
- Fish fillet, approximately 1-inch thick
- Sea salt, to taste
- Coarse ground black pepper, to taste
- 1/4 freshly sliced lime
References
- "Fish and Shellfish"; James Peterson; 1996
- "Caribbean Cooking"; John DeMers; 1997
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