Peachy Mahi Mahi in Banana Leaf

Original recipe by Steve Adams

1 large mahi mahi fillet, skin off
1 banana leaf
Lay mahi mahi filet on singed banana leaf
Sprinkle lemon pepper on both sides of mahi mahi

Peachy Sauce

2 Tbsp butter
1/4 cup diced onion
2 cloves garlic, minced
1/4 cup sour cream
2 Tbsp mayonnaise
1 Tbsp grated parmesan cheese
2 Tbsp peach juice
2 fresh peaches skinned and sliced or 1small can of sliced peaches
1 small handful fresh Frenched green beans

Over medium heat, add butter to saucepan and sauté onion and garlic. Stir in sour cream, mayonnaise, parmesan, peach juice and mix well, reduce to slightly thicken. Pour half of the mixture over mahi mahi and lay peaches and Frenched green beans around fish. Fold sides of banana leaf over to create a water tight package, tie with cotton string if needed. Grill over indirect heat 350 degrees for 15 – 20 minutes depending on thickness of fish.

To serve: Cut top off banana leaf or open package and drizzle the remaining warmed sauce as needed

Note: To soften the banana leaf by singing, lay leaf over direct medium heat for about 5 seconds per side until pliable

(serves 2)