Latin Recipes

Frozen Latin Deli Plantain Leaves

Frozen Latin Deli Plantain Leaves

Plantain Papillote
Servings: 4 Portions
Cooking Time : 40min
Difficulty : Medium


  • 1Kg Latin Deli Plantain Leaves
  • 3 garlic cloves
  • 1 cup coriander leaves
  • 1/4 cup of sour orange juice
  • 1/4 of cup of olive oil
  • 2 tbsp of oil plus enough to season the fish
  • 6 Latin Deli plantain leaves without stem
  • 1 whole fish of 1.5 kg without scales or entrails; it can be red snapper or snook
  • Ground black pepper to taste
  • 1/2 cup dried oregano leaves
  • 2 cups of fresh mint leaves


  • Preheat a grill or broiler over medium-high heat.
  • To prepare the “mojo”:
  • In a mortar put garlic, coriander, bitter orange, olive oil and salt. Crush everything until you get a paste. You can also put these ingredients in a processor or blender and process until everything is incorporated, but there are bits left.
  • To wrap the fish, arrange the banana leaves on a surface so that they are superimposed. Salt and pepper the fish on both sides and place it in the center of the leaves.
  • Pour the mojo over the fish, on both sides, and top with the oregano, and mint. Fold the plantain leaves on top of the fish to cover it and tie or tuck around the fish to close it.
  • Put the fish on the grill and cook for 15 to 20 minutes, turn and cook for another 15-20 minutes, until it is fully cooked. To serve, open the leaves and slice the fish.
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