Banana-Leaf-Wrapped Dorado with Pineapple-Jicama Salsa


Serves 4

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  • 1 large pineapple, peeled, cored and diced
  • 1 large jicama, peeled and cut into matchsticks
  • 1 small red onion, minced
  • 1 jalapeño or serrano pepper, minced
  • 1 large mango, diced
  • 1 tbsp. grated lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper


  • ½ tsp anise powder
  • ½ tsp ground fennel
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 4 dorado fillets
  • 2 large banana leaves, halved lengthways
  • 4 large spring onions, blanched


In a large bowl, combine all salsa ingredients. Refrigerate for at least 2 hours before serving.

Preheat oven to 200°C.

For the fish, combine the dry seasonings and coat the fillets evenly with the blend. (An Asian five-spice powder may be substituted.)

Carefully wrap each fillet with a banana-leaf half. Secure with a blanched spring onion (string may be substituted).

Place in a roaster coated with non-stick spray. Bake for 10 to 12 minutes or until the fish is done and flakes easily with a fork.

Serve leaf-wrapped fillets over jasmine coconut rice.

Garnish with the pineapple-jicama salsa.