If you watched “Lost in Paradise” on Hallmark Channel, you know exactly what this dish is all about! Lacey Chabert and Ian Harding’s characters, “Sophia” and “Max” were marooned on a deserted island, well, at least they though it was deserted! One of the best scenes is when the two of them are spear fishing in the ocean to catch dinner. Max, who is a chef, turned their catch of Skip Jack into a culinary masterpiece! He cooked the fish over a fire with coconut, sea salt, fresh tropical herbs, and wrapped in a banana leaf to lock in moisture while cooking. I just had to recreate what sounded like the most delicious dinner you could have while stranded on an island!
Ingredients:
-1 pound fresh cod (I couldn’t find Skip Jack, and this is in the same family)
-1 or 2 large banana leaves (found these in the frozen section)
-1 can coconut cream
-3/4 cups chicken stock
-1 teaspoon ground ginger
-3 cloves garlic
-juice of half a lime
-cilantro
-green onions
-salt and pepper to taste
Directions:
Start by defrosting the banana leaves.
In a large pan, pour coconut cream, chicken stock, lime juice, ginger and garlic in. Stir and bring to a boil while stirring often.
Add the amount of cilantro and green onions that you like. Continue simmering and stirring until thickened and reduced.
Open up thawed out banana leaf and wipe down with damp cloth or paper towel. Then dry with a dry cloth or paper towel. I layered two banana leaves for extra leak protection. Use a baking sheet to lay the banana leaves on.
Lay the fresh cod on top of banana leaf. Add salt and pepper.
Pour on the thickened coconut sauce, covering entire cod.
Wrap banana leaves around it like a present and then gently flip seam side down.
Bake at 350 degrees for about 25 to 30 minutes. Fish will be flaky.
Place on serving dish, and add more chopped cilantro and green onions on top. Pair with a side of cilantro-lime rice. Enjoy!