Chile Lime Snapper in Banana Leaf

An original recipe from Ray Lampe, Dr. BBQ
4 banana leaves, about 12 inches square
4 pieces snapper filet, about 6 ounces each
salt
pepper
1 teaspoon good quality chili powder
4 slices lime, about ¼’ thick
4 tablespoons butter
2 Tablespoons vegetable oil

Prepare the Egg to cook direct at 350°. Lay the four banana leaves out flat. Place a piece of fish on top of each leaf. Season liberally with salt and pepper. Sprinkle each piece with ¼ teaspoon of the chili powder. Top each with a lime slice and a tablespoon of butter. Fold the sides of the leaf inward, fold the top and bottom over, tuck the ends under and secure the leaf with butcher’s twine.

Brush the leaves with the vegetable oil and place on the grid. Close the lid of the Egg and grill for 7 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish). Transfer the fish to individual plates, remove the twine, open the top, and spoon some of the sauce from the packet over the fish.

Makes 4 servings

chile lime