Liboke de Poisson — Print Recipe

Whole fish marinated with tomatoes, onions, and spices, wrapped in banana leaves and grilled. A celebration specialty.

Ingredients

4 whole tilapia or similar firm white fish fillets (about 200g each)
2 large banana leaves, washed and softened
2 large tomatoes, thinly sliced
2 onions, thinly sliced into rings
2 bell peppers (red and green), sliced
4 cloves garlic, minced
1 inch fresh ginger, grated
2 scotch bonnet peppers, sliced (optional)
Juice of 2 limes
3 tbsp vegetable oil
Salt and black pepper to taste
Kitchen twine for tying

Instructions

1 Clean the fish fillets thoroughly and pat dry. Score each fillet with three diagonal cuts on both sides. Season generously with salt, pepper, lime juice, minced garlic, and grated ginger, rubbing the seasonings into the cuts. Marinate for twenty minutes.
2 Soften the banana leaves by briefly passing them over an open flame or blanching in hot water for thirty seconds. Cut into large rectangles big enough to fully wrap each fish fillet with room to fold over the edges.
3 Lay out the banana leaf rectangles on a work surface. Drizzle each leaf with a little vegetable oil, then create a bed of sliced onion rings and tomato slices in the centre of each leaf where the fish will sit.
4 Place one seasoned fish fillet on top of the vegetable bed on each banana leaf. Layer the remaining tomato slices, bell pepper strips, and scotch bonnet slices over the top of each fish, pressing them gently into the flesh.
5 Drizzle the remaining vegetable oil over each assembled packet. Fold the banana leaf tightly around the fish, first bringing the long sides up and over, then folding the short ends underneath. Tie securely with kitchen twine in three places.
6 Place the wrapped fish packages on a grill over medium-hot coals or in a preheated oven at 200C. Cook for twenty-five to thirty minutes, turning once halfway through, until the banana leaves are charred and the fish inside is flaky and tender.
7 Carefully open each banana leaf package at the table, allowing the aromatic steam to escape. The fish should be moist and infused with the flavours of the vegetables and spices. Serve directly in the banana leaf with steamed rice or cassava.