Yucatecan -Style Grilled Mahi-Mahi Recipe

Name: Yucatecan -Style Grilled Mahi-Mahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place 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.
2
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.
3
Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 6-to 8-ounce mahi-mahi fillets, 1/4 cup achiote paste, 2 tablespoons fresh orange juice, 2 tablespoons fresh lime juice, and more.

Yes, Yucatecan -Style Grilled Mahi-Mahi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yucatecan -Style Grilled Mahi-Mahi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions