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Coconut Fish Fillets in Banana Leaves

Serving Size: 6 or more servings
Perfect to use with M&M Haddock Fillets.

Coconut Fish Fillets in Banana Leaves


  • 1/2 cup (125 mL) coconut milk
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) chopped fresh ginger
  • 1/2 tsp (2 mL) Chinese Five Spice (or cinnamon)
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) ground coriander
  • zest of 1 lime
  • juice of 1/2 lime
  • 1 tbsp (15 mL) honey
  • 1/4 tsp (1.25 mL) red pepper flakes
  • 1/4 tsp (1.25 mL) salt
  • 6 M&M fish fillets, thawed
  • 6 banana leaves (or heavy duty foil) cut into 10” x 10” squares
  • sprigs of fresh cilantro


Preheat grill or BBQ to medium heat.

Mix all ingredients (except fish, banana leaves and cilantro), in small bowl. Pour marinade into shallow dish, add fish and marinate for 20 minutes.

Place a fish fillet in the centre of each banana leaf (or piece of foil), add a spoonful for the marinade and top with 3-4 sprigs of cilantro. Bring in corners of banana leaf to form a beggar’s purse and tie with butcher string. (If using foil, fold over the fish to completely enclose and form a packet.)

Grill until the beggar’s purses have pronounced grill marks on the bottom and the fish is cooked through, about 4-6 minutes. Remove from heat, snip butcher string to open banana leaf and serve immediately. (If using foil packets, grill for same amount of time and use kitchen shears to slice open foil before serving.)