Recipe courtesy of Emeril Lagasse 1999
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme
Freshly ground black pepper
4 (6 to 8-ounce) bass fillets or other firm white fish
16 thin slices of fresh lemon
8 sprigs of fresh thyme
8 large banana leaves, soaked in water
12 toothpicks, (soaked in water)
1 tablespoon olive oil
4 cups julienne assorted vegetables, (tomatoes, onions, carrots, mushrooms, etc,)
Preheat the grill.
In a small mixing bowl, add the oil, lemon juice and thyme. Season with salt and pepper. Mix well. Season the fish with salt and pepper. Brush both sides of the fish with the lemon mixture. Lay the lemon slices and thyme over the top of each fish. Cross two of the banana leaves, forming a cross. Place the fish in the center of the leaves. Wrap the fish in the leaves, securing the fish with toothpicks. Place the fish pouches on a low grill. Cook for 4 to 6 minutes on each side. In a sauté pan, over medium heat, add the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Sauté for 3 to 4 minutes. To serve, place the fish in the center of each plate. Remove the toothpicks, exposing the fish. Serve the vegetables around the fish.
Yield: 4 servings