Grilled whole fish garnished with edible flowers, served on a banana leaf, accompanied by lime slices and sautéed green peppers, set against a lush green background.
Tastemade Recipes

Salt-Encrusted Snapper Wrapped in Banana Leaf   

The grill is a great way to cook any piece of fish, but salt-crusting the fish and then wrapping them in a banana leaf takes things to a whole new level. Engulfed in aromatics like thyme, lemongrass and ginger, this dish is sure to please at your next cookout.

Morton® Kosher Salt is the perfect choice for your salt crust. The salt crystals are the ideal size to create a crust to seal in the fish’s juices. Finishing with Morton® Coarse Sea Salt add a satisfying crunch against the tender fish, while bringing out the natural flavors.
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Ingredients Instructions

Key Information

Time

Cook: 35 Minutes

Serves

6

Ingredient List

Ingredients and measurements.

  • 2 (1 1/2-pound) snappers, scaled and cleaned
  • Banana leaves, trimmed
  • 5 sprigs of fresh thyme
  • 3 stalks lemongrass, sliced thin
  • 3-inch piece of ginger, sliced into 1/4-inch rounds
  • 6 bay leaves
  • 1 head of garlic, chopped
  • 2 quarts Morton® Kosher Salt
  • Olive oil, for drizzling
  • 1/2 teaspoon Morton® Coarse Sea Salt
  • For Grilled Shishito Peppers: 1 pound Shishito peppers
  • Olive oil 
  • 1/2 teaspoon Morton® Fine Sea Salt
  • 2 limes

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Line a large rimmed baking sheet with foil or parchment paper. Lay down banana leaves.

Step 2

In a large bowl, mix together thyme sprigs, sliced lemongrass, sliced ginger, bay leaves and garlic.

Step 3

In another bowl, mix together Morton® Kosher Salt with 1/2 cup of water until it resembles moist sand. Add half the thyme mixture.

Step 4

Place snapper on prepared banana leaves and fill with remaining thyme mixture. Gently wrap the banana leaves around each fish to create a pouch, securing with toothpicks.

Step 5

Cover fish with the aromatic salt mixture, lightly packing it to completely cover the fish.

Step 6

Grill fish in banana leaf packages for 15 to 20 minutes, until internal temperature reaches 135 degrees Fahrenheit. Remove from the grill and let stand for 5 minutes.

Step 7

Carefully crack the top salt crust with a spoon and discard.

Step 8

Using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with olive oil and sprinkle with Morton® Coarse Sea Salt. Serve warm with grilled Shishito peppers.

Step 9

For Grilled Shishito Peppers: Preheat a grill to 450 degrees Fahrenheit.

Step 10

In a bowl, toss together shishito peppers, olive oil and salt. Place on the grill and char until blistered. Remove from heat and serve hot with a drizzle of fresh lime juice and fresh lime zest.

Step 11

Finish with Morton® Coarse Sea Salt.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
Morton Kosher Salt Flakes packaging, 48 oz (3 lb), featuring the brand logo and a graphic of a girl with an umbrella, highlighting trusted quality since 1848. Ideal for cooking and seasoning.

Kosher Salt Flakes 48 oz

Textured Salt To Enhance The Flavor In Any Dish.   Long enjoyed by chefs for its taste, texture and ease of use, Morton Kosher Salt Flakes is considered a fundamental ingredient that can be used to bring out the natural flavors of a wide variety of dishes. The coarse texture of Morton Kosher Salt makes it easy to grab and sprinkle just the perfect amount, allowing you to easily control the amount of salt you add to all your cooking. The compact flakes perfectly adhere to food for ideal flavor enhancement. Morton Kosher Salt Flakes is Kosher certified for use in preparing kosher meals.

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Morton Salt
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