I served this banana‑leaf grilled lingcod at a recent event, and it was very well received. Several people have since asked for the recipe so I’m sharing it here for anyone who wants to recreate that same bright, smoky achiote flavor at home.

Banana leaves are easy to find in the frozen section of most Asian grocery stores. Just thaw them a few hours before you plan to cook. Once they’re warmed and softened, they wrap the fish beautifully and infuse it with a subtle, earthy aroma that makes this dish feel special.

Equipment

• BBQ (Or oven if you don’t have a BBQ)
• Butchers twine

Ingredients:

• Banana leaves (thawed)
• 1lb Lingcod (other mild white fish such as halibut, rockfish, or cod can be substituted.)

Cooking Directions:

1. Combine all marinade ingredients in a blender and blend until smooth. Taste the marinade… adjust accordingly if you do not get hints of pineapple flavour.
2. Pat the lingcod dry and coat the fish evenly with the marinade.
3. Let the fish sit for 30 minutes at room temperature.
4. Rinse the banana leaves under cool water.
5. Gently warm each leaf with a kitchen torch or over a gas flame until pliable.
6. Lay one banana leaf lengthwise on your work surface.
7. Place the marinated fish in the center.
8. Fold the long sides over the fish, then roll tightly to form a sealed bundle.
9. Place the bundle seam‑side down on a second banana leaf and roll again in the same manner.
10. Grill over medium heat (375–400°F) or bake at the same temperature.
11. Cook for about 25 minutes in total, flipping once halfway through.
12. Insert a temperature probe through the banana leaf. The fish is done when it reaches 155°F.
13. Transfer the bundle to a cutting board.
14. Use a sharp knife to slice the banana leaf open lengthwise.
15. Peel back the leaf to expose the fish and serve immediately.

Super simple but so delicious.

Enjoy!