GOYA® Tilapia in Banana Leaf

Celebrate good health, Central-American style! This tilapia and fruit dish offers light, easy preparation in a traditional banana leaf, and bright, fresh flavors as we head into the warmer seasons.


Ingredients
1/4
cup
GOYA bitter orange marinade (naranja agria)
1
tablespoon
GOYA extra virgin olive oil
1
tablespoon
GOYA lemon juice
3
tablespoons
finely chopped fresh cilantro
1
tablespoon
GOYA minced garlic or 6 garlic cloves, finely chopped
1
GOYA banana leaf, thawed
4
fillets (4 oz. each) fresh tilapia, or other firm flesh white fish
1/4
teaspoon
GOYA adobo light all-purpose seasoning with pepper
1
medium red, green, orange or yellow bell pepper, thinly sliced (about 1 cup)
1/2
medium red onion, thinly sliced (about 1 cup)
Directions
Heat oven to 400°F. In small bowl, mix together bitter orange marinade, olive oil, lemon juice, cilantro and garlic; set aside.
Unfold banana leaf. Cut off tough rib that runs along bottom edge of leaf with kitchen shears. Carefully cut leaf into 4 (8-inch) pieces.
Place tilapia fillet in center of banana leaf; season with Adobo Light. Stir reserved bitter orange mixture to combine; spoon 2 tbsp. mixture over fish. Top fish with ¼ cup each peppers and onions. Fold two ends over fish to enclose; fold in two edges to form packet. Using kitchen twine, tie packet to secure; transfer to baking sheet. Repeat with remaining ingredients to form 4 packets.
Bake until fish is cooked through (knife inserted into center of fish packet comesout warm), 20 minutes; transfer to plates. Cut ties and discard. Open packets (banana leaves are not edible). Serve immediately.
Reprinted With Permission From Healthy, Tasty, Affordable Latin Cooking - This book is part of the national MyPlate campaign designed to help educate Americans on healthy eating.

The base number of servings for this recipe is 4
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