Ingredients
- 4 6-to 8-ounce mahi-mahi fillets
- 1/4 cup achiote paste
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons distilled white vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1/2 teaspoon coarse kosher salt or sea salt
- 1/2 teaspoon ground black pepper
- 2 3-foot-long pieces of banana leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 4 bay leaves
- 4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
- 2 plum tomatoes, thinly sliced
- 2 limes, thinly sliced
Description
Tikinxic—Yucatán's Ubiquitous Grilled Fish— Gets A Double Whallop Of Flavor: First From A Recado Rojo (fire-red Achiote Marinade), Then From A Wrapping Of Banana Leaves, Which Help Keep The Fish Moist, Prevent It From Sticking To The Gril
Bon Appetit Magazine
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