The anti-inflammatory properties of fresh cilantro, ginger, and olive oil help keep skin looking young. I prefer to make this recipe using tilapia fillets, though you can substitute any firm, whitefish fillet. Using banana leaves to wrap the fillets will impart the full flavor of the fish, but the use of aluminum foil alone will also work.
2 banana leaves
2 tilapia fillets
Sea salt and ground pepper to taste
1 lemon, cut in half and sees removed
1/2 cup seeded and sliced tomato
1 Tbs. peeled and thinly sliced gingerroot
1/4 cup chopped onion
2 Tbs. chopped scallions
2 Tbs. olive oil
1/2 cup chopped fresh cilantro
1. Preheat grill or oven to 350 degrees. Lay a banana leaf on top of a large square of aluminum foil (about 8″x 8″). Place a fillet in the middle of the leaf. Repeat.
2. Add the salt and pepper and squeeze the juice from the lemon over the fillets.
3. Top the fillets with the tomato, ginger, onion, and scallions. Drizzle with the olive oil.
4. Wrap the banana leaves around the fillets to create a square packet. Wrap the packet with aluminum foil.
5. Bake fillets at 350 degrees for 13-15 minutes, or grill for 20 minutes on each side.
6. To serve, remove the aluminum foil wrap and transfer the fillets to a plate. Top packets with the cilantro and serve with the banana leaf.