← All recipes · Species guide: Largemouth Bass
Mexico · Largemouth Bass

Largemouth Bass Roasted in Banana Leaves

Lobina en Hoja de Plátano

Mexico’s dams and lakes are full of lobina, and in Veracruz it often goes into a banana leaf with achiote, tomato, onion and chile, then onto the grill or into the oven until it steams tender.

  • Prep 25 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: Masuma Rahaman · Pexels
Served with: Sweet Fried Plantains ↓En Español

Ingredients

Tap each item as you gather it.

For the marinade

For the packets

Method

Step by step, the way it is done on the island.

  1. Make the marinade. Blend the achiote paste, orange juice, lime juice, garlic, cumin, oregano and salt until smooth.
  2. Marinate. Coat the fish with the marinade and let it sit 20 minutes while you heat the oven to 375 °F (190 °C) or light the grill.
  3. Soften the leaves. Pass the banana leaves over a flame or hot burner a few seconds until shiny and flexible.
  4. Wrap. Put a piece of fish on each leaf with its marinade. Top with tomato, onion, chile and a sprig of epazote, drizzle with oil and fold into tight packets.
  5. Roast. Bake on a tray 20–25 minutes, or grill over medium coals 10–12 minutes per side. Open at the table and serve with fried sweet plantains and tortillas.

On the side

The side dish that belongs with it, full recipe included.

Spanish Caribbean

Sweet Fried Plantains

Maduros

Very ripe, black-skinned plantains fried until caramelized and soft as butter. From Havana to San Juan to Santo Domingo, they bring a sweet bite to the fish plate.

  • Prep 5 min
  • Cook 10 min
  • Serves 4
  • Level Easy

You need

  • 3 very ripe plantains (skins mostly black)
  • ½ cup vegetable oil
  • Pinch of salt

How to make it

  1. Slice. Cut off the ends, slit the skin and peel. Slice on a long diagonal about ½ inch (1 cm) thick.
  2. Fry. Heat the oil in a skillet over medium heat to about 325 °F (165 °C). Fry the slices 2–3 minutes per side until deep golden with dark caramelized edges.
  3. Drain. Drain on paper, sprinkle with a pinch of salt and serve warm.

Photo: Bim24 · CC BY-SA 4.0

More ways to cook Largemouth Bass

Same fish, a different corner of the sea.

Hanabanilla, CubaCuban Fried “Trucha” (Largemouth Bass)
Alentejo, PortugalAlentejo Fried Bass in Escabeche
Venice, ItalyVenetian Sweet-and-Sour Fried Fish
East Texas lakesTexas Cornmeal-Fried Bass