Banana Leaf-Grilled Flounder

4 people
Prep Time:
00h 15
Cook Time:
00h 05

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.

Credit: This inspiring recipe is brought to you by Paige Grandjean. You can view this recipe on the Cooking Light website.

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Ingredients and Method


  • 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


  1. 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.
  2. 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.
  3. 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.