Yucatecan -Style Grilled Mahi-Mahi

Name: Yucatecan -Style Grilled Mahi-Mahi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters achiote paste; 2 leaves 3-foot-long pieces of banana; 4 bay leaves; 59 milliliters dry white wine; 4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote; 2 garlic cloves, minced; 1 teaspoons ground black pepper; 2 Tbsps fresh lime juice; 2 limes, thinly sliced; 680 grams mahi-mahi fillets; 2 Tbsps extra-virgin olive oil; 4 servings Yucatecan Pickled Onions; 2 Tbsps fresh orange juice; 1 teaspoon dried oregano (preferably Mexican); 2 plum tomatoes, thinly sliced; 4 servings Habanero-Tomato Salsa; 1 teaspoons coarse kosher salt or sea salt; 2 Tbsps distilled white vinegar

Yucatecan -Style Grilled Mahi-Mahi

Yucatecan -Style Grilled Mahi-Mahi might be just the main course you are searching for. This recipe makes 4 servings with 278 calories, 33g of protein, and 9g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up sea salt, orange juice, distilled vinegar, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

Place fish in 13x9x2-inch glass baking dish.

Ingredients you will need

Fish

Equipment you will use

Glass Baking Pan

Whisk achiote paste and next 7 ingredients in medium bowl.

Ingredients you will need

Annatto Paste

Equipment you will use

Whisk

Bowl

Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.

Ingredients you will need

Annatto

Fish

Prepare barbecue (high heat).

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

Ingredients you will need

Banana Leaves

Marinade

Cooking Oil

Equipment you will use

Baking Sheet

Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely.

Ingredients you will need

Dried Epazote

Fresh Epazote

Banana Leaves

Bay Leaves

Parsley

Fish

Wine

Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Grill

Open banana leaves.

Ingredients you will need

Banana Leaves

Transfer fish to plates.

Ingredients you will need

Fish

Garnish with tomato and lime slices.

Ingredients you will need

Lime Slice

Tomato

Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

Ingredients you will need

Pickled Onion

Habanero Chili

Tomato

Salsa

Equipment

Ingredients

Servings:

59milliliters

achiote paste 2leaves

3-foot-long pieces of banana 4

bay leaves 59milliliters

dry white wine 4

fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote 2

garlic cloves, minced 1teaspoons

ground black pepper 2Tbsps

fresh lime juice 2

limes, thinly sliced 680grams

mahi-mahi fillets 2Tbsps

extra-virgin olive oil 4servings

Yucatecan Pickled Onions 2Tbsps

fresh orange juice 1teaspoon

dried oregano (preferably Mexican)2

plum tomatoes, thinly sliced 4servings

Habanero-Tomato Salsa 1teaspoons

coarse kosher salt or sea salt 2Tbsps

distilled white vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.