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Fish Veracruzana Wrapped in Banana Leaves

20 mins
20 mins
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For a fresh and deliciously flavored meal, try this recipe for Fish a la Veracruzana Wrapped in Banana Leaves, which you can prepare easily in a pan. The wrap for this fish is made with banana leaf to give it a better flavor. Just remember to expose the leaves to heat so that they are flexible and you can handle them more easily. What would you accompany this fish recipe with??
Learn more about Carbonell


4 portions
  • 1/4 cups Extra Virgin Olive Oil Carbonell®
  • 1 white onion, filleted
  • 4 cloves garlic, filleted
  • 6 tomatoes, poached
  • 1/2 cups mashed tomatoes
  • 1/4 cups Carbonell® capers
  • 1/2 cups Carbonell® pitted olives, slices
  • 4 cups güero pepper, pickles
  • 2 leaves bay (laurel)
  • 1 tablespoon oregano, dry
  • 2 tablespoons parsley, finely chopped
  • enough salt
  • enough black pepper
  • enough banana leaf
  • 4 red snapper fillets, 150 gc / u
  • enough parsley


For the sauce, in a pan over medium heat heat the extra virgin olive oil Carbonell® and cook the onion until it is transparent. Add the garlic and brown lightly, add the tomato, the tomato puree and cook 3 minutes.
Add the capers and the pitted Carbonell® olives, the güero chiles, the laurel, the oregano, the parsley and cook for 5 minutes. Season with salt and pepper, remove and cool.
On a comal, roast the banana leaves so that they soften.
Season the red snapper fillets with salt and pepper, place them on the banana leaves and cover with the sauce you prepared. Close and cook in a pan with a grid and a little boiling water until the fish is cooked.
Serve the fish on the banana leaves, decorate with fresh parsley and serve with white rice.


Serve the wrapped fish accompanied by white rice.


"Soasar" or pass the banana leaves through heat which will make them more flexible and you can handle them better. Remember that the opaque side of the leaf is the one that must have the contact with the food.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Chely Lugo
01/05/2020 11:34:05
Muy fácil y sabrosa
Rosa Isela Serrano Hernández
14/08/2019 15:08:14
Muy buena receta grasias
Airam Michelle Reyna Treviño
27/07/2019 12:15:14
Me agrada la receta
Ideth Leyva
26/07/2019 22:53:26
Muy buena
tomas Sánchez Domínguez
12/04/2019 20:09:25
Práctico ,la receta integra bien los sabores y al cocinar al vapor el pescado con todos los ingredientes , envuelto en la hoja de pantano le da un plus más ,muy rico

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