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Corn-Wrapped Snapper

Corn-Wrapped Snapper 53.jpg

This is a really awesome technique which draws inspiration from food cooked in a banana leaf. Banana leaves are popular in many cuisines and are used in Puerto rico and the Dominican republic to wrap around ground bananas and meat. In place of banana leaves, we use corn husks, which protect the fish from sticking to the grill, provide extra moisture, and flavor the fish as well. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 white fish fillets (tilapia, branzino or snapper)
  • 1/2 cup finely chopped scallions
  • 10 cloves garlic, minced
  • 1 cup oil
  • 1⁄4 cup lime juice
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 12 pieces soaked corn husks


1. Place white fish fillets in container and top with remaining ingredients (except the corn husks).

2.  Marinate for at least one hour.

3. Place 2 pieces of corn husks on cutting board or working surface, overlapping one over the other. 

4. Place fish on corn husks and tie ends with kitchen twine so that fish is almost fully enclosed in the corn husks. 

5. Grill on medium/high heat for four minutes per side. 

Recipe published in JOY of KOSHER with Jamie Geller Summer 2013. Subscribe Now. 

Summer 2013 Magazine