Banana-Leaf-Wrapped Sea Bass with Fresh Salsa and Cannabis Oil
Garlic- and ginger-infused weed oil add fragrant flavor (and a delicious high) to this sensational seafood dish.
Prep: 45 minutes
Total: 45 minutes
for the salsa creolla:
1/2 red onion, 1/16" thick and sliced with the grain. Rinse in cold water, strain and pat dry
1/4 habanero pepper, julienned
1 teaspoon minced cilantro
2 limes, juiced
salt, to taste
for the sea bass:
2 pounds whole sea bass (2 to 3 fish), scaled and gutted
banana leaves, to cover (buy frozen, thaw and wipe dry before use)
2 guavas, sliced 1/2"
2 tomatillos, cleaned and sliced 1/2"
1/2 red onion, sliced 1/2"
1/4 bunch cilantro
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons Maya's garlic-infused EVOO
2 tablespoons Maya's ginger-infused EVOO
salt, to taste
1. For the salsa creolla, toss onions, habanero, and cilantro into a small bowl. Season with salt and toss with lime juice. Toss and serve immediately.
2. Preheat the oven to 425 degrees F. For the sea bass, layer a 9" x 13" baking dish with banana leaves, overlapping and hanging over enough to cover the fish.
3. In a bowl, combine garlic, ginger, and oils. Make three slits through the skin of the fish in the same direction of the gills. Season inside and out with salt. Rub with oil mixture until well-coated. Lay in dish with banana leaves. Stuff with guavas, tomatillos, cilantro, and red onion. Squeeze the lime juice over all fish. Fold over hanging leaves until fish are completely covered. Cover with aluminum foil.
4. Cook fish for 30 minutes or until fish are steamed through. Uncover and trim away leaves to reveal fish. Top with the salsa creolla and serve.