Yucatecan -Style Grilled Mahi-Mahi

Serves: 3

Lilian Bahringer

1 January 1970

Based on User reviews:

42

Spice

57

Sweetness

55

Sourness

39

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

4

Mahi Fillets (6-to 8-ounce mahi-)

2 tbsps

Orange Juice (fresh)

2 tbsps

Lime Juice (fresh)

2 tbsps

Distilled White Vinegar

2

Garlic Cloves (minced)

1 tsp

Oregano (dried preferably mexican)

1 tsp

Coarse Kosher Salt

1 tsp

Ground Black Pepper

2 tbsps

Extra-Virgin Olive Oil

1 cup

White Wine (dry)

4

Bay Leaves

2

Plum Tomatoes (thinly sliced)

2

Limes (thinly sliced)

1

Pickled Onion (yucatecan)

Directions:

1

Place fish in 13x9x2-inch glass baking dish

2

Whisk achiote paste and next 7 ingredients in medium bowl

3

Pour achiote mixture over fish; turn to coat

4

Cover and chill 1 hour

5

Prepare barbecue (high heat)

6

Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet)

7

Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart

8

Drizzle wine around fish in leaves

9

Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote

10

Fold overhanging edges of banana leaf over fish to enclose loosely

11

Transfer fish from baking sheet to grill, folded edges up

12

Cover and grill until fillets are just opaque in center, about 10 minutes

13

Open banana leaves

14

Transfer fish to plates

15

Garnish with tomato and lime slices

16

Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa

17

Place fish in 13x9x2-inch glass baking dish

18

Whisk achiote paste and next 7 ingredients in medium bowl

19

Pour achiote mixture over fish; turn to coat

20

Cover and chill 1 hour

21

Prepare barbecue (high heat)

22

Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet)

23

Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart

24

Drizzle wine around fish in leaves

25

Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote

26

Fold overhanging edges of banana leaf over fish to enclose loosely

27

Transfer fish from baking sheet to grill, folded edges up

28

Cover and grill until fillets are just opaque in center, about 10 minutes

29

Open banana leaves

30

Transfer fish to plates

31

Garnish with tomato and lime slices

32

Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa