Ingredients

• 8 ounces red snapper fillets
• 2 large banana leaves
• 1 poblano pepper, sliced
• 1/2 onion, sliced
• 1/2 teaspoon extra-virgin olive oil
• 1 tablespoon lime juice
• 4 ounces HERDEZ® Salsa Verde
• 4 ounces HERDEZ® Guacamole Salsa
• Heat oven to 375°F.
• Clean fish and remove bones.

Instructions

1. Toast banana leaves on stovetop to make pliable. Line baking pan with banana leaves and place fish on top of leaves. Arrange poblano peppers and onion over fish.
2. In a small bowl, combine olive oil, lime juice, and HERDEZ® Salsa Verde; pour mixture over fish. Fold over banana leaves, fully enclosing fish. Bake 15 to 20 minutes.
3. Remove fish from oven, open banana leaves and gently transfer fish and ingredients to plate, drizzle with HERDEZ® Guacamole Salsa.