“Steam” Fish

I first tasted this fish grilled in aluminum foil, but the poet in me craved the more traditional wrapping of the Caribbean: banana leaves. Foil simply seals in moistness, while a banana leaf imparts a smoky flavor all its own. (Grilling foods wrapped in leaves is a technique of great antiquity and geographic spread; for example, see the otak-otak—Malaysian fish mousse grilled in banana leaves—here.) Here’s how Jamaican Boston Beach grill master Winston David grills snapper steaks to