Banana Leaf-Grilled Flounder
Flounder can easily fall apart—and fall through grill racks—yet banana leaves offer a healthy solution. They leave behind a grassy sweetness, made perfect with lemon, cilantro and ginger.
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- 1/4 cup finely chopped cilantro
- 1/4 cup olive oil
- 3 tablespoons shallot, minced
- 2 tablespoons fresh lime juice
- 1 small Fresno chile, seeded and finely chopped
- 1 tablespoon lemongrass, finely chopped
- 1 1/2 teaspoons light brown sugar
- 1 teaspoon ginger, grated peeled
- 3/4 teaspoon fish sauce
- 4 flounder
- 3/4 teaspoon kosher salt
- 2 banana leaves (12 inch square or round)
- 4 banana leaves for serving, optional
- Preheat grill to medium-high (about 450°F). Stir together cilantro, olive oil, shallot, lime juice, chile, lemongrass, brown sugar, ginger, and fish sauce in a medium bowl.
- Sprinkle fillets with salt. Place banana leaves on grill grates; top each leaf with 2 flounder fillets. Spoon 1/4 cup shallot mixture evenly over fillets. Grill, covered, until flounder is opaque and cooked through, about 5 minutes.
- Using 2 spatulas, carefully remove fish-topped banana leaves from grill. Place each fillet on a fresh banana leaf for serving, if desired; divide remaining shallot mixture among fillets.