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Banana Leaf-Wrapped Mahi with Pineapple-Jicama Salsa

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Banana Leaf-Wrapped Mahi with Pineapple-Jicama Salsa

Banana Leaf-Wrapped Mahi with Pineapple-Jicama Salsa

Created for the Signature 5 1/4 qt. Roaster


  • 1 large pineapple, peeled, cored and diced
  • 1 large jicama, peeled and cut into matchsticks
  • 1 small red onion, minced
  • 1 jalapeño or serrano pepper, minced
  • 1 large mango, diced
  • 2 tablespoons grated lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon anise powder
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) mahimahi fillets
  • 2 large banana leaves, halved lengthwise
  • 4 large green onions, blanched


In a large bowl, combine all salsa ingredients. Refrigerate at least 2 hours before serving.

Preheat oven to 400°F.

For the fish, combine the dry seasonings and coat the fillets evenly with the blend. (An Asian five-spice powder may be substituted.)

Carefully wrap each fillet with a banana leaf half. Secure with a blanched green onion (string may be substituted).

Place on a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until fish is done and flakes easily with a fork.

Serve leaf-wrapped fillets over jasmine coconut rice. Garnish with pineapple-jicama salsa.

Created For
Main Ingredient
Cooking Time
Over 2 hrs.
Serving Size
4 - 6