Entree: Mexico – Gulf Coast Mexico — Tabasco – Mone de Pescado (Steamed Banana-Leaf Fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 4 firm white fish fillets (corvina or red snapper), approx. 6 oz (170 g) each
- 2 tbsp (30 g) achiote (annatto) paste
- 1/3 cup (80 ml) sour orange juice (or 2 tbsp orange juice + 2 tbsp lime juice)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 medium white onion, sliced (about 8 oz / 225 g)
- 2 medium tomatoes, sliced (about 12 oz / 340 g)
- 1 jalapeño or serrano chile, thinly sliced (optional: 1-2) (about 15 g)
- 1/4 cup (15 g) culantro/recao, chopped (substitute cilantro if unavailable)
- 6–8 hoja santa leaves (wild pepperleaf), washed and torn (if unavailable, add extra culantro)
- 4 large banana leaves, about 12 x 18 in (30 x 45 cm) each, cleaned and softened
- Kitchen twine or toothpicks to secure parcels

Coconut Rice (starch)
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 1 1/2 cups (360 ml) canned coconut milk
- 1 1/2 cups (360 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt

Cabbage Slaw (vegetable)
- 3 cups (240 g) shredded green cabbage
- 1/2 medium red onion, thinly sliced (about 60 g)
- 1/4 cup (15 g) cilantro, chopped
- 3 tbsp (45 ml) lime juice
- 1/2 tsp (2.5 g) kosher salt
- 1 tsp (5 ml) vegetable oil (optional)

Instructions

Short Description:
Mone de Pescado is a Tabasqueño entrée of firm white fish marinated with achiote and local herbs, wrapped in banana leaves and steamed; served with coconut rice and a bright cabbage slaw to make a complete coastal meal.

Regional Notes:
This Tabasco version uses local herbs (culantro/recao and hoja santa) and the classic technique of wrapping in banana leaves before steaming, imparting the characteristic smoky-plant aroma of Gulf Coast Mexico. The use of achiote and sour orange echoes coastal Yucatecan/Tabasco flavors distinct from inland fish stews.

1. Make the marinade: In a bowl whisk achiote paste, sour orange juice, vegetable oil, minced garlic, 1 tsp salt, and 1/2 tsp pepper until smooth.
2. Marinate the fish: Place fillets in a shallow dish, pour half the marinade over the fish (reserve the rest for basting), turn to coat. Cover and refrigerate 15–30 minutes (no longer than 1 hour to avoid “cooking” from acid).
3. Prepare banana leaves: Pass each banana leaf briefly over a low flame or plunge into hot water to soften and make pliable; wipe dry. Cut into sheets large enough to wrap each fillet (about 12 x 18 in / 30 x 45 cm). Trim thick midribs if needed.
4. Assemble parcels: On each banana leaf, place a few torn hoja santa leaves and a sprinkle of chopped culantro. Lay a fish fillet on top, spoon a little reserved marinade over the fillet, top with 2–3 tomato slices, some onion slices, and a few jalapeño slices. Fold banana leaf over the fish to form a tight parcel and tie with kitchen twine or secure with toothpicks. Repeat for all fillets.
5. Steam the parcels: Place a metal steaming rack or colander in a large pot, add water to just below the rack, bring to a simmer. Arrange parcels on the rack in a single layer (stack lightly if necessary). Cover pot and steam gently 20–25 minutes, until fish is opaque and flakes with a fork. (Larger fillets may need up to 30 minutes.)
6. While parcels steam, cook coconut rice: Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp oil over medium heat, add rice and toast 1–2 minutes. Add coconut milk, water, and 1 tsp salt. Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with fork.
7. Make the cabbage slaw: In a bowl combine shredded cabbage, sliced red onion, chopped cilantro, lime juice, 1/2 tsp salt and 1 tsp oil if using. Toss and let sit 5–10 minutes to mellow.
8. Finish and serve: Carefully open banana-leaf parcels (watch for hot steam). Place each parcel on a plate over a bed of coconut rice, spoon a little of the cooking juices from the parcel over the fish, and serve with a portion of the cabbage slaw alongside. Garnish with extra culantro or cilantro and lime wedges if desired.