South Seas Bounty

Tabbouleh, Grilled Fish in Banana Leaf (or Foil)


1 cup bulghur (cracked wheat)
1 cup fresh parsley, finely chopped
1 cup green onion, finely chopped
one-half cup fresh mint, finely chopped
3 medium tomatoes, chopped
2 cucumbers, chopped into bite sized pieces
one-third cup fresh squeezed lemon juice (or lime)
one-third cup olive oil
Course salt, to taste
Freshly ground black pepper, to taste

Soak the bulghur wheat in hot water for 10 minutes to plump the grains.
Drain well and add parsley, green onions, mint, tomatoes, cucumbers, lemon juice, and
oil. Toss well. Top with salt and pepper. Note: You’ll want to bring the Bulgar wheat with you when you head into the Pacific Islands. You might not find it in the islands for a reasonable
price, if you find it at all. Stock up in Panama, New Zealand or Australia if you plan to sail during tomato season (July, August). Pay more for a special bottle of olive oil you plan to use with
salads. Keep another, less expensive bottle for other uses.


Grilled Fish in Banana Leaf (or Foil)

One-and-a-half pound fish (such as snapper)
15 shallots, peeled and chopped (substitute purple onion, if needed)
3 green onions, chopped
4 garlic cloves, chopped
1 teaspoon peppercorns, crushed
1/2 cup thick coconut milk
1 tablespoon lime juice
1 teaspoon salt
3 eggs
Large pieces of banana leaf for wrapping (or use aluminum foil)

Combine all ingredients except fish. Fillet fish and lay it on banana leaf (foil). Cover with vegetable mixture.
Wrap leaf (foil) around fish and steam parcels for 15 minutes, than place parcels directly on hot coals or
charcoal for 5 minutes or until leaves (foil) are charred. Serve wrapped in leaf or foil. Hint: To wrap fish in leaf, place fish in middle of leaf. Roll. Secure both ends of roll with toothpicks.
Polynesians cook this in an earth oven. A hole is dug and lined with stones, then green banana leaves. A fire is made over the leaves with wood and leaves. Parcels of wrapped fish are placed on the hot coals, then covered with more banana leaves. Water is poured around the sides of the oven to create steam. The cook fans the fire to keep coals burning.