Baked Wrapped Tilapia

Topping:
1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
Fresh chile to taste
1 cup finely chopped cilantro
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup
Tilapia:
4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)
4 large banana leaves (or unbleached parchment paper)

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place afillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes. Nutritional analysis per serving: 213 calories, 10 g fat (1.5 g saturated), 7 g carbohydrates, 22 g protein, trace fiber. Makes 4 servings.

Well this is sort of a 'guest appearance', if you will. Matt made this on Friday night and it was so good, I wanted to remember it. I think baking it in the pouch makes the flavor totally soak through and so this whole fillet was totally seasoned. Sweet, and totally delicious. The recipe, since Matt made it, was followed pretty much down to each pinch and dash (very unlike my style).