Thanks Panaderia! I'll go look for the recipe. Any other hints about how to use Canna leaves besides the Quimbolitos? I plan on having a LOT of leaves.
Here's the method for wrapping whole fish (or really, any meat) in Canna leaves; my neighbour went fishing and brought me back three lovely rainbow trout on Friday evening, which became last night's dinner. I'm using Achira leaves, because that's the kind of Canna I've got in my garden - and I have to say, I prefer Heliconia leaves for this, simply because they're much broader.
With Canna, you need two leaves per fish, and you need to take into account two things. First, Canna is salty when you cook it (so don't salt your meat the first time round), and second, you'll end up with a lightly smoked flavour that comes from the leaves themselves (so balance your seasonings accordingly).
1. Select and wash your leaves. It's a good idea to measure your fish before you cut the leaves - that way you won't end up with a fish longer than the leaves. Shoot for 3-4" longer than the fish for maximum ease of wrapping.
2. Break the spines of the leaves with a rolling pin - this makes them easier to fold and bend. Don't skip this step!
3. Choose the broader of the two leaves and lay out your fish.
4. Lay out your fillings. I used a Valencia orange, thyme, rosemary, oregano, paico (epazote), and flat parsely. Incidentally, that's my non-stick gift Santoku, and despite my initial misgivings, I love it.
5. Stuff it all in there. I also rubbed the skin of my fish with Aliño to add a nice garlic-onion-cumin flavour.
6. Lay the narrower of the two leaves overtop.
7. Roll the sides inwards and secure with toothpicks (if you have some fancier solution, you can use it, but I like the toothpicks)
8. Roll the ends inwards and secure with toothpicks (this is why you can't skip step 2)
9. Onto the pan they go!
10. I baked these at 350 for about 45 minutes; they can also go on the grill for about an hour, or in the steamer for about 30 minutes.
11. The unwrapped bundle. If you're careful about how you peel the fish, most of the skin will have stuck to the leaf at the bottom; in one of the packets, it had also stuck to the top leaf, which meant that it skinned the fish easily in the process of opening it up.