Jerk Fish in Banana Leaves with Cilantro Cream

Banana leaves keep the fish moist and tender while adding a slight fragrant flavor in this tropical-inspired recipe. Steaming the fish in a stockpot with a colander insert ensures the fish is perfectly cooked. The pot also comes in handy for steaming everything from veggies and buns to shellfish.

2 tablespoons coconut oil, melted

4 (5-ounce) filets flaky white fish, such as cod

Jerk seasoning

Salt

4 fresh banana leaves, about 12-inches square

8 thin orange slices

8 thin red onion slices

1/2 cup cilantro leaves

2 cloves garlic, peeled

1/2 cup sour cream

1/2 lime, juiced

2 tablespoons olive oil

1/4 cup roasted peanuts, chopped

1/4 cup fried shallots

Brush the coconut oil all over the fish filets, then season with the jerk seasoning and salt to taste. Place two orange slices and two red onion slices in the center of each banana leaf. Top with the seasoned fish. Fold the banana leaves over the fish, making a small packet. Use a small piece of the leaf or toothpick to tie the packet closed.

Add about 1 inch of water to the bottom of a stockpot with a colander insert. Set pot over medium heat and bring to a simmer. Place the banana leaf packets into the colander and place over the simmering water. Place the lid on the pot and steam until the fish is cooked through, about 20 minutes.

Meanwhile, place the cilantro, garlic, sour cream, lime juice and olive oil into the bowl of a food processor fitted with a metal blade. Season with a small pinch of salt and pulse until smooth. Set the sauce aside.

Once the fish is cooked, remove from the steamer and carefully open the packets. Garnish the fish with the chopped peanuts and fried shallots and serve the cilantro cream sauce on the side.