Ingredients
- 1 whole snapper, about 1½–2 pounds, scaled and gutted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large whole banana leaf, or several small banana leaves
- 4 feet of butcher’s twine
- 1 bunch cilantro
- 1 bunch parsley
- 1 lemon
- ¼ cup olive oil
Preparation
Rub snapper with olive oil and season with salt and black pepper; stuff with half the parsley and half the cilantro.
Wrap the snapper in the banana leaf or leaves. Lightly grilling the leaves will make them more pliable. Tie the stuffed leaf or leaves with butcher’s twine.
Place the leaf-wrapped snapper on the grill, indirectly off the coals or heat.
Cook for 10 minutes per side; do not burn.
If cooking in the oven, place the leaf-wrapped snapper on a pan and cook for 25 minutes at 350°F.
Unwrap the snapper and garnish with the remaining parsley and cilantro, torn into pieces. Garnish with 2 halves of lemon.
