BAKED WRAPPED TILAPIA

Sarah’s Notes: I’ve done this in the foil packets on the grill or in the fire at Minocqua. Crowd pleaser and very light.
Fish dish: Tori Amos’s favorite recipe

Chef Duncan Pickford shares his recipe for his client’s preferred healthy dinner.

Topping
1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
Fresh chile to taste
1 cup finely chopped cilantro
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup

Tilapia
4 fillets (4 oz. each) fresh tilapia (or other firm-fleshed whitefish)
4 large banana leaves (or unbleached parchment paper or foil)

Preheat oven to 400 F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Nutritional analysis per serving: 213 calories, 10 g fat (1.5 g saturated), 7 g carbohydrates, 22 g protein, trace fiber
Makes 4 servings.