I talk a lot about Hoja Santa (Yierba Santa/Acuyo) in these pages. I am so thrilled to have a happy, thriving plant. It’s delicious and I love just going outside to harvest leaves for sauces and dishes like this.
I wrapped the leaves around a trout, after stuffing it with lemons and parsley. I tied it up with butcher string and cooked it directly on a hot pan, for about six minutes per side.
You don’t have a nice skin to eat but it’s cooked perfectly. I would imagine you can do something similar with grape or fig leaves but I really do love the flavor of the hoja santa.
Of course, I’d insist on serving this with a side of beans. Heirlooms. Rancho Gordo, perhaps?