Yucatecan -Style Grilled Mahi-Mahi

Yucatecan -Style Grilled Mahi-Mahi
Photo by Tom Schierlitz

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 4 fresh epazote or Italian parsley sprigs
  • 2 plum tomatoes
  • Habanero-Tomato Salsa
  • 2 tablespoons distilled white vinegar
  • ¼ cup achiote paste
  • + 11 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon dried oregano (preferably Mexican)
    • Yucatecan Pickled Onions
    • 2 garlic cloves
    • ½ teaspoon coarse kosher salt or sea salt
    • ¼ cup dry white wine
    • ½ teaspoon ground black pepper
    • 4 6-to 8-ounce mahi-mahi fillets
    • 2 3-foot-long pieces of banana leaves
    • 4 bay leaves
    • 2 limes

Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour. Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled s...

View full recipe at Epicurious

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