Yucatecan -Style Grilled Mahi-Mahi

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