Smoky Charred Banana Leaf Fish Parcels

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

White fish fillets wrapped in banana leaves with lemongrass and tropical herbs, steamed and lightly charred for a fragrant island dish. This Caribbean-inspired seafood recipe, ready in about 27 minutes, pairs white fish fillets (snapper or cod), banana leaves, lemongrass stalks, bruised for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

4 fillets (6 oz each) white fish fillets (snapper or cod)
4 large sheets banana leaves
2 lemongrass stalks, bruised
1/4 cup fresh cilantro leaves
4 lime leaves, thinly sliced
1 red chili, thinly sliced
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp brown sugar
2 garlic cloves, minced
1/4 tsp black pepper

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Instructions

Step 1: Preheat grill or broiler to medium-high heat. Rinse and pat dry 4 white fish fillets (6 oz each). In a small bowl, mix 2 tbsp fish sauce, 1 tbsp fresh lime juice, 1 tsp brown sugar, 2 minced garlic cloves, and 1/4 tsp black pepper to create a marinade.
Step 2: Brush the marinade evenly over the fish fillets. Lay each fillet on a large banana leaf sheet, top with 1 bruised lemongrass stalk, 1/4 cup fresh cilantro leaves, 1 thinly sliced lime leaf, and 1 thinly sliced red chili.
Step 3: Fold banana leaves tightly around fish to form sealed parcels, securing with kitchen twine if needed. Place parcels on grill or under broiler for 10 minutes until fish is opaque and flakes easily.
Step 4: Carefully open parcels to release fragrant steam and serve immediately, enjoying the smoky aroma infused by the banana leaves.