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This dish comes with a stranger-than-fiction true story shared with me by a guest on my television show on Discovery en Español. This man’s grandfather was once stranded on an island, close to starvation. To survive, he caught a barracuda, wrapped it in seaweed, and cooked it over an open fire. The grandfather lived—and so did the recipe, with a few adaptations for non-life-threatening situations. The banana leaves add subtle flavor to the mahimahi and they look great on the plate. You can find them, fresh or frozen, at most Latin markets. Aluminum foil will also work in their place.

Mix the butter and cilantro together in a small bowl. Season to taste with salt and pepper. Place a piece of plastic wrap on a work surface, and spoon the cilantro butter onto the center. Roll the butter into a 1-inch-thick log and refrigerate it until solid, 2 hours (or for up 2 days).

Prepare an outdoor grill to medium-high heat.

Cut the log of butter into 18 thin rounds.

Place the banana leaf pieces on the grill and cook until they are opaque and pliable, about 1 minute per side. Meanwhile, season the fish all over with salt and pepper.

Place 1 piece of fish in the center of each banana leaf. Top each with 3 rounds of the cilantro butter and 3 lime slices. Fold the banana leaf over the fish to enclose it completely. Tie a small piece of kitchen string around the banana leaf to keep the fish fillet inside.

Grill the fish in the banana leaves for 8 to 10 minutes per side, or until cooked through. Transfer each packet to a plate. Open the packets carefully, top the fish with the salsa, and serve immediately.

BANANA LEAVES

Lush banana leaves, which stand about 5 feet tall as part of the banana plant, are used extensively in Mexico, wrapping everything from fish to tamales. In Asian and Indian cooking they are used steaming meats, as wraps for smaller bites, and sometimes in lieu of a plate for serving food (Indians believe banana leaves add a pleasing flavor to the food served on them).

Because of its heft, the banana leaf can withstand greater heat than romaine or cabbage, which can also be used for wrapping and steaming, and they make for a presentation that is exponentially more appetizing than aluminum foil.

Banana leaves are sold cut and frozen through online vendors, or you can find them in your local Latin or Asian market. Bring some extra fresh fronds home and place them in a vase for a gorgeous tropical addition to your décor, or even use one long fresh leaf as a runner on your buffet table!

CHIPOTLE CREAM SHRIMP

SERVES 4

1 cup all-purpose flour

4 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

2 pounds raw large shrimp (13 to 15 per pound), peeled but tails left intact, and deveined

6 tablespoons (¾ stick) unsalted butter

¼ cup dry white wine

1 cup heavy cream

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

1½ tablespoons Worcestershire sauce

Serve this over rice, which will soak up the rich cream sauce. This dish is for the spicy-lover in you; if you want to prepare a milder version for guests or kids, you can use just the adobo sauce that accompanies the canned chipotles, and save the chiles for when you are preparing it for yourself. They’ll last for months in a covered container in the fridge.

Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.

Melt the butter in a large heavy sauté pan over medium-high heat. Add the shrimp and sauté for 5 minutes, or until golden brown and just cooked through. Transfer the shrimp to a plate.

Add the wine to the same pan and boil for 2 minutes, or until slightly thickened. Add the cream, chipotles, garlic, and Worcestershire sauce to the pan and boil for 2 minutes, or until slightly reduced.

Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.

SALMON WITH