Redfish Wrapped

Ingredients

• 2 (6 ounce)  redfish fillets, skin on
• 1 teaspoon paprika
• 1 teaspoon soy sauce
• 1 tablespoon honey
• 1 large shallot, sliced to 1/4 inch rings
• 1 carrot, sliced to 1/4 inch rings
• 1 stalk celery, sliced to 1 inch lengths
• 1/4 cup dried mushroom, mix
• 1/4 cup sweet red wine
• 1 banana leaves, for wrapping cut to fit steamer basket, and to wrap filets
• 7 ounces of 5 minute instant lemon spinach flavored couscous
• 2 cups water
• 1 tablespoon olive oil
• 1 lime, halved

Directions

1. 1

   Place the dried mushrooms in a bowl and cover with the red wine to re-hydrate for 20 minutes.

2. 2

   Lightly dust the fish filets with the paprika and drizzle on the soy sauce and honey. Spread to coat evenly with your fingers. Reserve at room temperature.

3. 3

   Partially fill a wok with water and place one section of a steamer basket in the wok. Line the basket with a single whole (no tears) banana leaf section. Bring the water to a boil and add the vegetables and mushrooms. Steam for 10 minutes.

4. 4

   In the meantime, wrap each of the filets in separate banana leaf sections and place in a second steamer baskets level. After ten minutes, add the filet level to the stack and steam for an additional 15 minutes. With 7 minutes to go, bring the oil and water to boil, add the couscous, stir, cover, and remove from the heat.

5. 5

   Fluff the couscous with a fork and plate to one side Lay the opened banana leaf and filet on another side, and finish with the vegetables on a third side. Squeeze the lime on the fish and serve.