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-ft-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; 2 Tbsps fresh orange juice; 1 teaspoon dried oregano (preferably Mexican); 2 plum tomatoes, thinly sliced; 1 teaspoons coarse kosher salt or sea salt; 2 Tbsps distilled white vinegar

You can never have too many main course recipes, so give Yucatecan-style Grilled Mahi-mahi a try. Watching your figure? This gluten free, dairy free, and primal recipe has 246 calories, 32g of protein, and 8g of fat per serving. This recipe serves 4. A mixture of achiote paste, limes, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your The Fourth Of July event.

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.Prepare barbecue (high heat).

Ingredients you will need

Annatto

Fish

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.Open banana leaves.

Ingredients you will need

Banana Leaves

Fish

Equipment you will use

Baking Sheet

Grill

Transfer fish to plates.

Ingredients you will need

Fish

Garnish with tomato and lime slices.

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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-ft-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 2Tbsps

fresh orange juice 1teaspoon

dried oregano (preferably Mexican)2

plum tomatoes, thinly sliced 1teaspoons

coarse kosher salt or sea salt 2Tbsps

distilled white vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.