SERVING SIZE: 4 oz
PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes
Green Chutney Masala
1 green chili, seeds removed
3 cloves garlic
2 oz mango
½ cup cilantro leaves
2 Tbsp grated fresh coconut
½ tsp salt
1½ lb sea bass, scaled and cleaned,
or 4 (4-oz) fillets
4 pieces banana leaf or 4 Swiss chard leaves
1 Tbsp sunflower oil
1. In a blender, combine the green chutney masala
ingredients and blend to a fine paste.
2. Evenly apply the paste to the whole fish (or
some paste to each fillet), and then wrap the
fish tightly in the banana or Swiss chard leaves.
Brush the tops of the leaves with the sunflower oil.
Place the wrapped fish in a steamer and cook for
3. Cut open the leaf wrapping, slicing away
from your body, and carefully release the
steam before serving.
Cook’s Note: You can replace the mango in the
masala with the juice of ½ lemon, if desired.
Per Ser;ing: Calories 170, Total Fat 7 g
(Sat. Fat 1. 7 g), Cholesterol 45 mg, Sodium 400 mg,
Potassium 560 mg, Total Carbohydrate 6 g (Fiber 1 g,
Sugars 3 g), Protein 22 g, Phosphorus 255 mg
Choices: Carbohydrate 0.5, Lean Protein 3
If you can’t find
banana leaf pieces or
Swiss chard to use for
this recipe, use parchment
(fish wrapped in banana leaves)