YIELD: 12 servings 4 cups white onion, julienned 4 cups poblano chile pepper, julienned 3 cups red bell pepper, julienned 12 cloves garlic, minced1 /2 cup olive oil1 /4 cup butter 12 ea. banana leaves, 12-in. x 12-in. 12 (4 oz. ea.) boneless rainbow trout fillets1 /4 cup jerk seasoning3 /4 cup cilantro, chopped 12 ea. orange slices, unpeeled Saute onion, peppers and garlic in oil and butter until tender; reserve. Pass banana leaves through a gas flame to soften; leaves should be pliable ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.