Tilapia in Banana Leaf
Makes 4 Servings
(Serving Size: 1 fish packet - 170 Calories)
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. 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
½ 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.|
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.