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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 saute pan, over medium heat, add the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		119.34	0.0	0.0	13.5
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
salt				-	-	-	-
black pepper			ground	-	-	-	-
bass fillet	4			-	-	-	-
lemon	16	thin		-	-	-	-
thyme	8	sprigs		2.424	0.5868	0.1334	0.0403
banana leaf	8			-	-	-	-
	12	toothpicks		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vegetable cabbage	4	cups	assorted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.