2 lb side fish fillet, skinned & boned (such as salmon, sea bass or halibut), rinsed and patted dry with paper towels
1 long piece frozen banana leaf (6" longer than length of fish), rinsed well and dried or foil*
1 tablespoon vegetable oil
Salt & pepper

Foil & cooking twine

For The Crust:
1½ cups grated coconut, unsweetened**
1 teaspoon ground cumin
½ teaspoon salt

1 ounce fresh mint leaves (approximately 2 cups loosely packed), chopped
2 large jalapenos, seeded and finely chopped
4 large garlic cloves, finely minced
Zest of 1 lemon, finely chopped

3 tablespoons fresh lemon juice

1. Preheat oven to 400°F or 375°F convection (or convection bake).
2. In a medium bowl, add coconut, cumin and salt. Toss well to combine.
3. Add mint, jalapeno, garlic and lemon zest to coconut mixture and combine thoroughly. Add lemon juice. Stir well and set aside.
   
4. Cut washed banana leaf (or foil) to a length that is 6" longer than the side of fish (leaf should also be at least 6" wider than the fish). Place cut leaf onto a sheet pan and top with fish. Brush top side of fish with oil and season with salt and pepper. With clean hands, top fish with coconut mixture (you may have extra that you can freeze).
   
5. Fold bottom side of banana leaf up and the top side down over the fish. Fold the sides in and tuck under fish. Cover the banana leaf packet with foil, tucking under the fish slightly and bake for 20-25 minutes or until done to your liking (you can peek!).
   
6. Serve immediately or at room temperature.
   

*Frozen banana leaves are available in many ethnic markets (Asian, Mexican, etc.). To use, thaw and rinse well in cold water. Cover with damp paper towels as leaves can dry out quickly. Re-freeze leftover leaves.

**If you are using dried unsweetened coconut, be sure to re-hydrate by placing coconut in a small bowl and cover with warm water for ten minutes. Drain well and proceed with recipe.