Pina Colada Banana Leaf Grouper

pina grouper


1 cup coconut milk
4 cloves garlic, minced
2 tbsp. honey
1 tbsp. chopped fresh ginger
2 red hot chili pepper, minced
1 green onion, thinly sliced
1 lime, juiced
pinch freshly grated cinnamon
pinch ground cumin
pinch freshly grated nutmeg
big splash spiced rum
sea salt and freshly ground black pepper to taste
4 4-6 oz fillets, fresh grouper, skinless and boneless
4 slices ripe pineapple, peeled and sliced ¼” thick
1 tbsp. olive oil
sea salt and freshly ground black pepper to taste
2 tbsp. melted butter
1 cup unsweetened grated coconut
4 lime wedges
Special Equipment
1 large banana leaf (or heavy duty aluminum foil) cut into 12” x 12” sheets
4 pieces of string 12” long each

In a bowl whisk together the coconut milk, garlic, honey, ginger, chili pepper, green onion, lime juice, cinnamon, cumin, and nutmeg. Add a big splash of rum, and season with sea salt and freshly ground black pepper to taste.

Lay grouper fillets evenly into a dish. Pour coconut marinade over fillets, turning fish to coat. Cover and marinate for 20 minutes.

While grouper marinates, preheat grill to medium high heat approximately 450 degrees F.

Brush pineapple slices with olive oil on all sides. Season liberally with sea salt and freshly ground black pepper.

Grill pineapple slices for 3-4 minutes per side until lightly charred and tender. Remove from grill and set aside to cool.

Remove grouper from marinade. Transfer marinade to a small pot and reserve for basting

Brush each fillet of grouper with melted butter on both sides and season each fillet of grouper with a little sea salt and freshly ground black pepper. Roll each fillet in grated coconut and set aside.

Place banana leaf onto grill for approximately 15-30 seconds to warm and soften. Banana leaf will turn a brighter shade of green. Remove from grill and lay banana leaf on a flat surface. Place one slice of grilled pineapple in the centre of the banana leaf. Top with one fillet of coconut butter crusted grouper. Drizzle with a few tablespoons of reserved marinade.

Fold the bottom of the banana leaf up over the grouper. Fold in the sides and then fold over the top to make a little bundle to completely enclose the grouper. Tie firmly with a piece of butcher’s twine to secure. Repeat with remaining grouper and banana leaves.

Brush each grouper packet with a little water and place in a dish. Cover and refrigerate for 15 minutes to allow to rest.

On a preheated grill, grill grouper packets for 7-10 minutes per side, turning once, until the banana leaf is lightly charred. Remove packets from grill and cut butchers twine from one bundle. Carefully open packet, be careful packet is hot – watch for steam and a little hot liquid), and check that fish is fully cooked and flakes easily. Carefully unwrap remaining packets, check for doneness, and serve immediately right on the banana leaf with extra wedges of lime.

Serves 4