Tropical Spiced Fish in Banana Leaves
The smoke of charred banana leaves intermingles with a bright, spicy, and subtly sweet passion fruit marinade to give this dish a truly enchanting flavor.
A smoky taste of the sea
“Check online or at a local Latin market to find banana leaves. If you can’t, corn husks or parchment paper will work, but you’ll lose some flavor. The passion fruit is essential though. It has this elusive, musky, almost bitter aftertaste that is the backbone of the marinade.”
-Adriana Urbina
Spices in this Recipe Card
Coriander
A citrusy crispness with slight notes of lemon and a pungent aftertaste, Coriander is bright and fresh and adds a vibrant aromatic quality to dishes.
Cilantro and coriander are different parts of the same plant, Coriandrum sativum. This happy marriage has delighted palates for centuries—there are ancient Sanskrit and biblical references to both!
Based in NYC
Meet
Adriana Urbina
Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.
I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.
Juniper. I think it gives a very special piney flavor with hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper.
Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.
All the spice, twice as nice
(Because bulk isn't always bettter)
Grand Latin American
Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.