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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions.
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This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.
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This recipe is adapted from a version found in "My Bombay Kitchen," Niloufer Ichaporia King’s indispensable book on Parsi cooking Ichaporia King, a culinary scholar, anthropologist and terrific home cook, recommends steaming the fish, but the soft lap of wood smoke is a natural complement to the sweet, floral flavor the banana leaf imparts Look for fresh or frozen banana leaves and coconut at Mexican, Asian and Indian markets