Mustard Paste-Smothered Cod and Mushrooms Wrapped in Leaves

This dish is a hit of spicy mustard that cooks up simply and beautifully on the grill. We forgot to sprinkle with cilantro on top before diving in. I recommend that you remember.

One year ago: Skillet Roasted Potatoes and Turnips
Two years ago: Sesame Chicken
Three years ago: Coconut Red Lentil Soup

Mustard Paste-Smothered Cod and Mushrooms Wrapped in Leaves (from 660 Curries)

Ingredients
2 tbsp black or yellow mustard seeds, ground
1/4 cup boiling water
1 lb skinless fillet of code, cut into 2" pieces (or halibut, swordfish, bass, or pollock; we left the skin on one side)
2 tbsp mustard oil or canola oil
1 1/2 tsp coarse salt
1/2 tsp ground turmeric
8 ounces cremini mushrooms, thinly sliced
1 small red onion, cut in half lengthwise and thinly sliced
1 medium tomato, cored and cut into 2" cubes
4 cloves garlic, thinly sliced
2 or 3 green chiles, stems removed and finely chopped
1 piece banana leaf or a handful of collard greens
2 tbsp finely chopped cilantro

1. Combine mustard and boiling water in a large bowl and stir to make a thick paste. Add cod and all remaining ingredients except banana leaf and cilantro. Toss to coat.
2. Preheat a grill to high.
3. Tear off a sheet of aluminum foil large enough to cover the grill grate. Pierce in numerous places with a knife.
4. Spread banana leaf or collard leaves over foil.
5. Spread fish and vegetables over greens. Cover and cook until fish is cooked through, 15 - 20 minutes.
6. Transfer curry to serving bowl. Sprinkle with cilantro and serve.