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Home > Recipes > Amber Jack Recipes > Amberjack en Papillote


  • 4 fillets (~2 lb) amberjack (or other white fish)
  • 1 Tbsp e.v. olive oil
  • 1 ½ Tbsp white wine
  • 1 tsp curry powder
  • ¼ tsp salt
  • pinch red pepper flakes or ground black pepper
  • 8 sprigs fresh thyme as a garnish
  • 4 banana leaves (or aluminum wrap)


  • Preheat a grill to medium high heat (~ 375F). (If using an oven: 375F ~12 -15 minutes or until flakey)
  • In a small bowl mix: olive oil, white wine, curry powder, sea salt, and red pepper flakes
  • Baste each side of each fish (Amberjack is pictured, but halibut, wahoo, cod, snapper, etc. would also work well). Wrap each piece of fish in a banana leaf. Roll or cinch tight and place on the grill with the seams sides down (if using aluminum then place the cinched side up).
  • Grill covered ~12-15 minutes (depending on the thickness of the fish) or until fish is white and flaky. Some of the edges of the banana leaf may burn/singe on the edges.
  • Be careful when opening these piping hot packages - no need to start dinner with a steam burn! Top with a fresh thyme. Add sea salt to taste. Serve with grilled vegetables, rice, tomato salad, and/or grilled fruit. Happy Eating! Beckie


  • Don't have a grill? No problem. Bake in the oven at 375F for 12-15 minutes or until flaky.
  • Can't find banana leaves? Use aluminum foil or parchment paper instead.
Recipe courtesy of Eat Simple Food