6 Chilean Sea Bass filets

5 cloves garlic -- minced fine

1/2 bunch fresh thyme -- picked clean

1 orange peel -- julienned

1/4 cup fresh lime juice

1 small habanera chili (optional) -- minced fine

2 large banana leaves

6 cords jute or corn husk ties soaked in water for 1 hour

3 bananas -- sliced lengthwise then in half

PREPARING THE BANANA LEAVES: Using a razor blade, remove the thick vein running down the middle by cutting the tender green leaf along the stem. Heat a flat skillet and press the leaf section on the skillet with a spatula. This will wilt the leave to an extent, but toughen the fibers so that they will not split in the tying process. The leave should become a very bright and almost glossy green. Put them aside.

Place a Banana leaf smooth side out on a board.  Place a filet in the center.  Lightly salt and pepper the filet, sprinkle  minced garlic, fresh thyme a few julienned pieces of orange peel, a small piece or two of the chili pepper and finally a sprinkling of lime juice and top with a slice of banana. Wrap the leave around the filet like a package so that the fish is completely enclosed.  Tie the package with wet jute or corn husks.

Grill over hot coals, being careful not to burn the leaves or the jute.  After 6 - 8 minutes, turn the filets carefully so as not to loose any of the juices (you will loose some).   Serve hot. Bring some fun scissors to the table or unwrap the leaves before you serve the fish.