Why the banana leaf? What does it do? How about just throwing the fish on the grill? That is what we do, but not a whole fish. Usually a half of a salmon, skin on.
Banana leaf traps moisture, creates steam effect, imparts flavor and protects the fish from burning. Some south East Asian recipes that use banana leaves also involve charring the leaves w whatever food it’s wrapped in. I believe some south or central American countries make tamales with banana leaves versus corn husks.
There’s a Vietnamese treat that has banana stuffed in sticky rice then wrapped in banana leaf then grilled until the sticky rice is crispy on the outside and leaves are charred. It is yummmy.
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