Meals Matter

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Contributed By: childsafetylock
Duncan Pickford

This was featured in Self magazine June 2003, in an article: "What Tori Amos Eats for Dinner" This is her favorite recipe made by her personal chef, Duncan Pickford.

Ingredients

four 4oz Fillets of fresh tilapia (or other firm-fleshed whitefish)

4 Large banana leaves (or unbleached parchment paper)

TOPPING:

1 Inch cube fresh gingerroot, finely chopped or grated

2 cloves Garlic, finely chopped or grated

2 Scallions (green part only),

Finely chopped Fresh chile to taste (approximately two bird's eye chiles)

1 cup Finely chopped cilantro

2 tbsp Grapeseed or safflower oil

Dash toasted sesame oil

Dash soy sauce

Dash fish sauce

4 tsp Dark maple syrup

Salt and pepper to taste

Preparation

Preheat oven to 400 degrees. Combine the topping ingredients in a bowl. Place a fillet on each of the banana leaves and divide the topping evenly among them, spreading it over the top. Fold the banana leaves 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.

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