Tilapia in Banana Leaf (MyPlate Certified) | GOYA

Tilapia in Banana Leaf

In this tasty and healthy fish recipe, tilapia is piled with veggies, drizzled with GOYA® Naranja Agria - Bitter Orange Marinade – which adds a fresh citrus taste, then wrapped in a banana leaf. In the oven, the heat trapped inside of the leaf packet will effectively steam the fish, keeping it moist and flavorful with minimal added fat.

(Serving Size: 1 fish packet 170 Calories 5g Fat (1g Saturated, 0g Trans); 55mg Cholesterol; 8g Carbohydrate; 5g Sugar; 24g Protein; 1g Fiber; 115mg Sodium)

Makes 4 Servings

Prep time: 20 min.

Total time: 45 min.


¼ cup GOYA® Bitter Orange Marinade (Naranja Agria)

1 tbsp. GOYA® Extra Virgin Olive Oil

1 tbsp. GOYA® Lemon Juice

3 tbsp. finely chopped fresh cilantro

1 tbsp. GOYA® Minced Garlic, or 6 garlic cloves, finely chopped

¼ tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper

1 GOYA® Banana Leaf, thawed

4 fillets (4 oz. each) fresh tilapia, or other firm flesh white fish

1 medium red, green, orange or yellow bell pepper, thinly sliced (about 1 cup)

½ medium red onion, thinly sliced (about 1 cup)


1. Heat oven to 400°F. In small bowl, mix together bitter orange marinade, olive oil, lemon juice, cilantro and garlic; set aside.
2. Unfold banana leaf. Cut off tough rib that runs along bottom edge of leaf with kitchen shears. Carefully cut leaf into 4 (8-inch) pieces.
3. Place tilapia fillet in center of banana leaf; season with Adobo Light. Stir reserved bitter orange mixture to combine; spoon 2 tbsp. mixture over fish. Top fish with ¼ cup each peppers and onions. Fold two ends over fish to enclose; fold in two edges to form packet. Using kitchen twine, tie packet to secure; transfer to baking sheet. Repeat with remaining ingredients to form 4 packets.
4. Bake until fish is cooked through (thin knife inserted into center of fish packet comes out warm), 20 minutes; transfer to plates. Cut ties and discard. Open packets (banana leaves are not edible). Serve immediately.
Tip By La Cocina Goya

Choose seafood twice a week.

Eat seafood in place of meat or poultry twice a week. Select a variety of seafood – include some that are higher in oils and low in mercury, such as salmon, trout and herring.