Edit ModuleShow Tags
Published:

A Bunch of Reasons to Cook Seafood in Banana Leaves



A Bunch of Reasons to Cook Seafood in Banana Leaves | Food and Nutrition Magazine | Stone Soup Blog

Cindy Gay, RD, LD This featured post is by Cindy Gay, RD, LD. Follow her on Twitter @ScrappyRD.

Kick up the flavor of seafood by baking it in a banana leaf parcel! The leaves of the banana plant, which typically can be found in the international aisle of some supermarkets or at Asian and Latin American grocers, impart a tea-like flavor to seafood dishes. Fold up your seafood — along with your choice of fresh herbs, vegetables and grains — in a banana leaf to create a zesty seafood parcel for dinner! Tweet this

Ingredients

Rather than working from a specific recipe, I like to choose ingredients by checking my refrigerator and pantry, and using what's on hand.

  • Fresh Herbs, Onions and Garlic
    Try diced shallots, garlic and fennel bulb and fresh grated ginger. Fennel adds a sweet anise flavor.
  • Lemon
    Citrus slices and juice impart their flavor magic.
  • Vegetables
    Use julienned carrots, celery and yellow squash. Or, use whatever combination you like — the choices are endless! Broccoli, tomatoes, cauliflower, mushrooms, zucchini, green beans and edamame all would work well with seafood.
  • Whole Grain
    Quinoa, brown rice, bulgur, farro, kasha — here's your chance to use that little bit left in a bag or jar that's been sitting on the shelf. (My choice was millet.) Cook the grain in water prior to assembling your banana-leaf pack, or use leftover cooked grains.
  • Seafood
    Use salmon, tuna steaks, scallops, shrimp or any variety of raw filet. (My choice is flounder, but you could even make two parcels with two different varieties of seafood!)
  • Banana Leaf
    I purchased a package of these in the frozen food section of a local Asian market. Take the leaf from the freezer and cut pieces the size of a parchment sheet (no thawing necessary). Then, freeze the rest of the leaves for up to six months. Before using, wash the leaf pieces and cut out any spines.

Directions

  1. To assemble your parcel, spread out the banana leaf and layer the ingredients on top:
    • About ½ cup grains
    • Fresh grated ginger and diced shallots, garlic and fennel
    • Julienned vegetables
    • Seafood
    • Lemon slices and juice
  2. Fold the ends of the banana leaf to enclose the contents. Place face down on baking sheet.
  3. Bake at 375°F for approximately 20 minutes until internal temperature of the parcel reaches 145°F.
  4. Remove the parcel.
  5. While banana leaves could make a nice platter presentation, do not eat the banana leaves. 


Cindy Gay, RD, LD, recently retired from her job in health care. She serves as historian for the West Virginia Academy of Nutrition and Dietetics and blogs at Cindy's Health Meals. Connect with her on Twitter and Pinterest.
 

(Photo: Cindy Gay, RD, LD)

Edit Module

More Stone Soup

Raspberry Caramelized Onion Flatbread

Raspberry Caramelized Onion Flatbread

The perfect summer appetizer, each bite is layered with flavors ranging from sweet frozen raspberries, tangy balsamic and nutty walnuts, to peppery arugula, savory caramelized onions and mellow mozzarella.
Dairy and Cancer: Is There a Connection?

Dairy and Cancer: Is There a Connection?

It is not new that there are many advocates for a completely dairy-free diet — no milk, yogurt, cheese and butter.
Pear-powered Vanilla Smoothie

Pear-powered Vanilla Smoothie

This smoothie makes for a delicious way to introduce lasting energy into your day.
Curry Chickpea Salad Is a Hummus Alternative

Curry Chickpea Salad Is a Hummus Alternative

Since this spread isn't completely smooth like hummus, it has a bit of crunch to add more texture to your sandwich.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop