Mahimahi Smoked in Banana Leaves

• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground black pepper
• Six 12 x 12-inch squares of banana leaf (see opposite)
• Six 6-ounce mahimahi fillets
• 18 very thin lime slices (from 2 limes)
• Mango, Serrano, and Avocado Salsa (page 182)

1. Mix the butter and cilantro together in a small bowl.
2. Season to taste with salt and pepper.
3. Place a piece of plastic wrap on a work surface, and spoon the cilantro butter onto the center.
4. Roll the butter into a 1-inch-thick log and refrigerate it until solid, 2 hours (or for up 2 days).
5. Prepare an outdoor grill to medium-high heat.
6. Cut the log of butter into 18 thin rounds.
7. Place the banana leaf pieces on the grill and cook until they are opaque and pliable, about 1 minute per side.
8. Meanwhile, season the fish all over with salt and pepper.
9. Place 1 piece of fish in the center of each banana leaf.
10. Top each with 3 rounds of the cilantro butter and 3 lime slices.
11. Fold the banana leaf over the fish to enclose it completely.
12. Tie a small piece of kitchen string around the banana leaf to keep the fish fillet inside.
13. Grill the fish in the banana leaves for 8 to 10 minutes per side, or until cooked through.
14. Transfer each packet to a plate.
15. Open the packets carefully, top the fish with the salsa, and serve immediately.

unsalted butter, fresh cilantro, salt, banana leaf, lime, mango

Taken from www.epicurious.com/recipes/food/views/mahimahi-smoked-in-banana-leaves-386970 (may not work)