Banana Leaf Grilled Fish with Coconut Cilantro Sauce

What better way to spring into summer? Time to get grilling!   Give this heart-healthy and nutritious grilled fish recipe a try!

Add one of our salad or side dish recipes to pair with this delicious banana leaf wrapped fish. This versatile and delicious recipe is bound to be a hit!

Whether you decide to make this recipe with halibut, cod or another variation of white fish you can’t go wrong. White fish is known for its mild flavor and health supporting properties. Rich in vitamin B and high in protein, white fish is also low in fat.

The coconut cilantro sauce utilizes garlic and mint providing an additional health kick. Cilantro contains good amounts of antioxidants, vitamins and dietary fiber. Garlic boasts both flavor with the benefit of antiviral, antibacterial, and anti-fungal properties, supporting your immune system. Mint can support digestion and is a great antioxidant.

Give this recipe a try and enjoy – you can’t go wrong.

Gluten free and Dairy Free
Makes 6 servings

Ingredients

1/2 cup (4 fl. oz.) coconut milk
Juice of 3 limes
1 small bunch fresh cilantro
1/3 cup (1/2 oz.) fresh mint leaves
2 garlic cloves
1-inch piece fresh ginger, peeled and coarsely chopped
1 jalapeño chile, seeds and ribs removed
2 tsp. honey
Kosher salt and freshly ground pepper
6 white fish fillets, such as halibut or cod, about 6 oz. each
Vegetable oil for brushing
6 large fresh or thawed frozen banana leaves

(Look for banana leaves in Latin American and Asian markets, where they are sometimes sold fresh and can usually be found frozen as well)

Instructions
1. Prepare a hot fire in a grill.

2. In blender or food processor, combine the coconut milk, lime juice, cilantro, mint, garlic, ginger, jalapeño and honey. Puree until thoroughly combined and fairly smooth. Season with salt to taste and set aside.

3. Brush each of the fish fillets lightly with vegetable oil and season with salt and pepper. Place 1 fish fillet in the center of a banana leaf. Fold the bottom edge of the leaf over the fish, fold in the sides over the fish, and then fold the package away from you to enclose the fish in the leaf. Using kitchen twine, tie the packet closed. Repeat with the remaining fillets and banana leaves.

4. Arrange the banana leaf packets on the grill over direct heat and grill, turning once, until
the tip of a paring knife can be inserted into the fish without any resistance, 8 to 10
minutes.

5. Transfer the banana leaf packets to individual plates and carefully open them. Serve
immediately with coconut-cilantro sauce alongside.

Rosemary Roasted Vegetables

 

Dr. Nalini Chilkov Recipe Roasted VegetablesRoasted vegetables are a good grain alternative with a deeply satisfying taste and more nourishment for your body.

Delicious ingredients in this recipe such as sweet potatoes are loaded with vitamins and fiber, just choose wisely based on your diet plan since root vegetables can be higher in carbohydrates.

Beets are often overlooked when choosing vegetables for roasting, but they are a healthy source of iron, potassium, phosphorus, calcium, and many other minerals. But, it’s the specific combinations and concentrations of elements found only within beets that give this veggie its cancer-fighting and disease preventing power.

Be sure to include some red onions, as they have long been associated with lower risk of many types of the disease – including ovarian, bowel and breast cancer, thanks to several anti-cancer compounds including quercetin and anthocyanins – which give the red variety their color.

These roasted vegetables make a quick and easy side dish that will fill you and your family up!

Dairy Free, Gluten Free, Vegetarian, Vegan

Ingredients

  • About 6 cups of a variety of organic vegetables – such as sweet potatoes, parsnip, carrots, small potatoes, beets, or onions
  • Olive oil
  • Salt
  • Rosemary – fresh or dried
  • Salt and black pepper + optional red pepper flakes for some extra zing

Preparation

1. Cut your veggies into 1-inch cubes.

2. Toss in a bowl with the organic virgin olive oil, salt, and seasonings.

3. Spread into a single layer on a baking tray and bake at 400 degrees for 45 minutes. Cover the tray for 30 minutes, then bake uncovered for the remaining time to crisp up.

4. The vegetables should be tender, but not mushy when done. Enjoy!

Recipe Inspiration: Aviva Romm

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Keto Diet

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Vegan Diet

Recipes: Bacon-Cheddar Spaghetti Squash

Bacon-Cheddar Spaghetti Squash

Serves 3

Ingredients

  • 1 (3-lb) spaghetti squash, halved and seeded
  • 3 slices center cut bacon
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ½ (8-oz) block ⅓-less-fat cream cheese, softened
  • ½ cup low-sodium chicken broth
  • ¼ tsp salt
  • 1 (6-oz) pkg baby spinach
  • ¾ cup shredded reduced-fat sharp Cheddar cheese

Instructions

  1. Preheat broiler. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap. Microwave 15 minutes or until fork-tender. Use a fork to remove spaghetti-like strands from squash.
  2. Meanwhile, cook bacon in a large skillet over medium heat 5 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon.
  3. Add onion and garlic to hot drippings; cook 2 to 3 minutes or until onion is tender. Stir in cream cheese, broth, and salt; cook until smooth.
  4. Gradually add spinach; cook until thickened and spinach is wilted. Stir in squash strands. Spoon mixture into squash shells. Sprinkle with Cheddar and bacon. Broil 2 to 3 minutes or until cheese is golden.

Time

Clock
10mPrep
20mCook
30mTotal

Nutritional Information

Servings 3
Calories 345
Servings 3
Calories 345
Fat (g) 18
Sat. Fat (g) 10
Protein (g) 16
Carb (g) 31
Fiber (g) 7

Recipes: Winter Vegetable Whole-Grain Salad

Winter Vegetable Whole-Grain Salad

Serves 3

Ingredients

  • 1 (16-oz) pkg peeled, cubed butternut squash
  • 1 Tbsp minced garlic
  • 3 Tbsp olive oil, divided
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 (8.5-oz) pouch microwavable seven-whole-grains mix (such as Seeds of Change)
  • 1 Tbsp basil paste
  • 1 (5-oz) pkg baby kale-spinach mix
  • 1 (15-oz) can cannellini beans, drained and rinsed

Instructions

  1. Preheat oven to 475°F. Toss together squash, garlic, 1 Tbsp oil, salt, and pepper on a rimmed baking sheet. Bake 20 minutes or until squash is browned, stirring once after 15 minutes.
  2. Meanwhile, microwave grains according to package directions. Whisk together 2 Tbsp oil and basil paste.
  3. Combine grains, squash, kale mix, and beans; drizzle with the basil-oil mixture, and toss.

Time

Clock
10mPrep
20mCook
30mTotal

Nutritional Information

Servings 3
Calories 435
Servings 3
Calories 435
Fat (g) 16
Sat. Fat (g) 2
Protein (g) 11
Carb (g) 63
Fiber (g) 10