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Banana-Leaf-Wrapped Sea Bass with Fresh Salsa and Cannabis Oil Recipe

Garlic- and ginger-infused weed oil add fragrant flavor (and a delicious high) to this sensational seafood dish.
Banana-Leaf-Wrapped Sea Bass with Fresh Salsa and Cannabis Oil Recipe

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


for the salsa creolla:
½ red onion, sliced ¼-inch thick
¼ habanero pepper, julienned
1 teaspoon minced cilantro
2 limes, juiced
kosher salt, to taste

for the sea bass:

2 pounds|907 grams whole sea bass (2 to 3 fish), scaled and gutted
banana leaves, to cover (buy frozen, thaw and wipe dry before use)
2 guavas, sliced ½-inch thick
2 tomatillos, cleaned and sliced ½-inch thick
½ red onion, sliced ½-inch thick
¼ bunch cilantro
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons Maya's garlic-infused EVOO
2 tablespoons Maya's ginger-infused EVOO
kosher salt, to taste
1 lime


  1. For the salsa creolla, rinse the onions in cold water, strain, and pat them dry. Toss the onions, habanero, and cilantro into a small bowl. Season with salt and toss with lime juice. Toss and serve immediately.
  2. Heat the oven to 425°F. For the sea bass, layer a 9 x 13-inch baking dish with banana leaves, overlapping and hanging over enough to cover the fish.
  3. In a bowl, combine garlic, ginger, and oils. Make three slits through the skin of the fish in the same direction of the gills. Season inside and out with salt. Rub with oil mixture until well-coated. Lay in dish with banana leaves. Stuff with guavas, tomatillos, cilantro, and red onion. Squeeze the lime juice over all fish. Fold over hanging leaves until fish are completely covered. Cover with aluminum foil.
  4. Cook fish for 30 minutes or until fish are steamed through. Uncover and trim away leaves to reveal fish. Top with the salsa creolla and serve.

From Bong Appetit: Om Edibles

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