Liboké de poisson with Spicy Tomato Sauce

Ingredients

• 4 fish fillets (such as tilapia or catfish), about 6 ounces (170g) each 4 fish fillets (such as tilapia or catfish), about 6 ounces (170g) each
• 4 banana leaves, cut into 8x8 inch (20x20 cm) squares 4 banana leaves, cut into 8x8 inch (20x20 cm) squares
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• For the spicy tomato sauce: For the spicy tomato sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, lemon juice, paprika, ground coriander, ground cumin, salt, and pepper. Mix well to form a marinade.
2. 2.
   Place the fish fillets in the marinade, ensuring they are well coated. Allow the fish to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill or oven to medium-high heat.
4. 4.
   Take a banana leaf square and place a marinated fish fillet in the center. Fold the banana leaf over the fish, creating a neat package. Secure the package with toothpicks or kitchen twine.
5. 5.
   Repeat the process for the remaining fish fillets and banana leaves.
6. 6.
   Grill or bake the fish packets for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   While the fish is cooking, prepare the spicy tomato sauce. In a saucepan, combine the diced tomatoes, chopped onion, chili peppers, lemon juice, and salt. Cook over medium heat until the tomatoes have softened and the sauce has thickened slightly.
8. 8.
   Remove the fish packets from the grill or oven and carefully unwrap them.
9. 9.
   Serve the Liboké de poisson with the spicy tomato sauce on the side. Enjoy!

Treat your ingredients with care...

• Banana leaves — Before using, rinse the banana leaves with warm water to remove any dirt or debris. If the leaves are stiff, gently steam them for a few minutes to make them more pliable.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute. However, the aroma and flavor will be slightly different.
• Adjust the spiciness of the tomato sauce by adding more or fewer chili peppers according to your preference.
• Serve Liboké de poisson with steamed rice or boiled yuca for a complete meal.
• Experiment with different types of fish to find your favorite flavor combination.
• For a smoky flavor, grill the fish packets over charcoal instead of using an oven.

Serving advice

Serve Liboké de poisson hot, with the spicy tomato sauce on the side. Garnish with fresh cilantro or parsley for added freshness and color. Accompany the dish with steamed rice or boiled yuca to complete the meal.

Presentation advice

Present the Liboké de poisson on a platter, allowing the vibrant green banana leaves to showcase the dish. Arrange the fish packets neatly and drizzle the spicy tomato sauce over them. Garnish with fresh herbs and serve with a side of rice or yuca.