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

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