Lemon Grilled Fish in Banana Leaves

Ingredients

• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh thyme leave, minced
• salt, to taste
• pepper, to taste

• 4 (8 ounce)  red snapper or halibut fillets
• 16 lemon slices
• 8 sprigs fresh thyme
• 4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 cup onion, sliced into thin strips
• 1 cup yellow pepper, sliced into thin strips
• 1 cup carrot, sliced into thin strips
• 1 cup tomato, sliced thinly

Directions

1. 1

   Heat grill to medium.

2. 2

   In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.

3. 3

   Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.

4. 4

   Place 4 lemon slices and a sprig of thyme on each fillet.

5. 5

   With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.

6. 6

   Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.

7. 7

   Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).

8. 8

   While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.

9. 9

   Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.

10. 10

    To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.