MyPlate Tilapia in Banana Leaf

MyPlate Tilapia in Banana Leaf
MyPlate Tilapia in Banana Leaf

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  • About this Recipe
La Cocina Goya

In this tasty and nutritious 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.

  • Ingredients
  • Directions


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1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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3 tbsp.

finely chopped fresh cilantro

1 tbsp.

GOYA® Minced Garlic, or 6 garlic cloves, finely chopped


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


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


medium red onion, thinly sliced (about 1 cup)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


Kitchen View

Step 1

Heat oven to 400°F. In small bowl, mix together bitter orange marinade, olive oil, lemon juice, cilantro and garlic; set aside.

Step 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.

Step 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.

Step 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.

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Main Dishes Under 60

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