Lemon Grilled Fish In Banana Leaves

• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh thyme leave, minced
• salt, to taste
• pepper, to taste
• 4 (8 ounce) red snapper or (8 ounce) halibut fillets
• 16 lemon slices
• 8 sprigs fresh thyme
• 4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 cup onion, sliced into thin strips
• 1 cup yellow pepper, sliced into thin strips
• 1 cup carrot, sliced into thin strips
• 1 cup tomatoes, sliced thinly

1. Heat grill to medium.
2. In a small bowl, whisk the lemon juice with 1/2 cup olive; add thyme, salt and pepper.
3. Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
4. Place 4 lemon slices and a sprig of thyme on each fillet.
5. With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
6. Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
7. Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
8. While the fish grills, saute garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
9. Add the onions through tomatoes and saute about 5 minutes until vegetables are tender; season with salt and pepper.
10. To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.

lemon juice, extra virgin olive oil, thyme, salt, pepper, red snapper, lemon slices, thyme, banana, extra virgin olive oil, garlic, onion, yellow pepper, carrot, tomatoes

Taken from www.food.com/recipe/lemon-grilled-fish-in-banana-leaves-120830 (may not work)