Yucatecan -Style Grilled Mahi-Mahi
Yucatecan -Style Grilled Mahi-Mahi is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Place fish in 13x9x2-inch glass baking dish.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace fish in 13x9x2-inch glass baking dish.
Whisk achiote paste and next 7 ingredients in medium bowl.
Pour achiote mixture over fish; turn to coat.
Cover and chill 1 hour.
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.
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.
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.
Transfer fish to plates.
Garnish with tomato and lime slices.
Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
