YIELD Makes 4 servings
|1/2||cup green onions, cut into 1/2-inch lengths|
|1||to 2 hot green chili peppers,* seeded and coarsely chopped|
|2||tablespoons chopped fresh ginger|
|2||cloves garlic, peeled|
|1||cup cilantro leaves|
|2||tablespoons vegetable oil|
|2||tablespoons lime juice|
|1/4||teaspoon ground cumin|
|8||large romaine lettuce leaves|
|4||tilapia or orange roughy fillets (about 1 to 1-1/4 pounds)|
- To prepare chutney, drop green onions, chilies, ginger and garlic through feed tube of food processor with motor running. Stop machine and add cilantro, oil, lime juice, salt, sugar and cumin; process until cilantro is finely chopped. Set aside.
- Trim 1 inch from base of each lettuce leaf; discard. Blanch lettuce leaves in large saucepan of boiling water 30 seconds; remove and drain.
- Place 2 leaves flat on cutting board, overlapping slightly. Lay one fillet horizontally in center of leaves.
- Coat fillet with 1/4 of chutney. Fold ends of leaves over fillet; fold top and bottom of leaves over fillet to cover completely. Repeat procedure with remaining lettuce, fillets and chutney.
- To steam fish, place 12-inch bamboo steamer in wok. Add water to 1 inch below steamer. (Water should not touch steamer.) Remove steamer. Cover wok; bring water to a boil over high heat.
- Place wrapped fillets in steamer; place steamer in wok. Reduce heat to medium. Cover and steam fish 10 minutes per inch of thickness of fish or until fish turns opaque and flakes easily when tested with fork. Carefully remove fish from steamer. Serve immediately. Garnish as desired.
Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.
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