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Brazil · Yellowtail Snapper

Yellowtail Roasted in Banana Leaf

Peixe Assado na Folha de Bananeira

Along Brazil’s northeast coast, whole fish are wrapped in banana leaves with tomato, onion, peppers and cilantro and roasted over coals or in the oven. The leaf keeps it moist and adds a gentle grassy perfume.

  • Prep 25 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: Ravirajdayal · CC BY-SA 4.0
Served with: Brazilian Toasted Cassava Flour ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the filling

Method

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

  1. Marinate. Score the fish twice on each side. Rub with the lime juice, garlic, salt and pepper inside and out and let it sit 20 minutes.
  2. Soften the leaves. Pass each banana leaf briefly over a flame or a hot burner until it turns shiny and flexible. Wipe clean.
  3. Fill and wrap. Lay a fish on each leaf. Stuff the belly with some tomato, onion and pepper and spread the rest over the top with the herbs and chili. Drizzle with the oil, then fold the leaf into a tight parcel and tie with string.
  4. Roast. Roast at 400 °F (200 °C) on a tray, or over medium coals, 25–30 minutes, turning once on the grill. The leaf will char at the edges.
  5. Serve. Open the parcels at the table and spoon the juices over the fish.

On the side

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

Brazil

Brazilian Toasted Cassava Flour

Farofa

Cassava flour toasted in butter with onion and garlic until sandy and golden. Brazilians sprinkle it over rice, beans and fish stews for crunch.

  • Prep 5 min
  • Cook 15 min
  • Serves 6
  • Level Easy

You need

  • 4 tbsp butter
  • 3 strips bacon, chopped (optional)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups (250 g) coarse cassava flour (farinha de mandioca)
  • 1 tsp salt
  • 2 tbsp chopped parsley or scallion

How to make it

  1. Render. In a wide pan, fry the bacon until crisp. Add the butter and onion and cook 5 minutes until soft and lightly golden. Add the garlic for 1 minute.
  2. Toast the flour. Add the cassava flour and salt. Stir constantly over medium-low heat for 6–8 minutes until it smells nutty and turns light gold.
  3. Finish. Take off the heat and stir in the parsley. Serve in a bowl with a spoon so everyone can sprinkle their own.

Photo: Melsj · CC BY-SA 4.0

More ways to cook Yellowtail Snapper

Same fish, a different corner of the sea.

Cojímar, CubaCuban Whole Fried Yellowtail
Sicily, ItalyYellowtail Baked in Parchment
Isla de Margarita, VenezuelaYellowtail Stuffed with Seafood