FLORIDA SNAPPER IN BANANA LEAF

SERVES 4

• 3 overripe beefsteak tomatoes
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 pint cherry or grape tomatoes, halved
• Kosher salt and black pepper to taste
• 1/4cup parsley, finely chopped
• 1/4cup basil chiffonade
• 1/4cup dill, finely chopped
• 1/4cup capers, drained and chopped
• Zest and juice of 1 lemon
• 2 whole yellowtail snappers, about two pounds each, head removed and butterflied, or 4 snapper filets, about 7 ounces each
• 1 package banana leaves

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PREPARATION: Cut beefsteak tomatoes in half crosswise and grate on boxed grater over bowl. Discard the skin. Add 1/4 cup olive oil and minced garlic to pan over medium heat and saute for 1 minute, or until garlic starts to turn slightly golden. Add halved tomatoes, season with salt and cook for 2 minutes. Add the grated tomato and cook for 5 more minutes. Season with salt and pepper before setting warm tomato vinaigrette aside. Place parsley, basil, dill, capers and lemon zest in a small bowl and stir in lemon juice and  1/4 cup olive oil. Salsa verde may be stored in fridge for 3 days.

Heat oven to 375 degrees. Season the flesh side of the snapper with salt and pepper. Cover the entire surface of each snapper with 1 tablespoon of the salsa verde. Cut a piece of banana leaf large enough to accommodate rolling fish inside three layers. Brush 1 tablespoon olive oil on one side of leaf and place fish in the middle. Roll leaf into tight package. Place wrapped fish on baking sheet and bake until cooked through, about 10 minutes if using filets and 15 minutes for a whole fish. Place fish on a platter and make a slit in banana leaf to expose fish. Spoon tomato vinaigrette on top of fish. Serve alongside roasted vegetables.

ENJOY THESE RECIPES FROM CHEF LINDSAY AUTRY:

SHAVED FALL VEGETABLE SALAD
BUTTERMILK PANNA COTTA