BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES
In the Yucatan region of Mexico, fish is commonly seasoned with spices like achiote, and wrapped in banana leaves to be grilled or roasted. In this recipe, we coat the filets with an aromatic citrus chile mixture made with cumin and oregano.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles.
- Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth.
- Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours.
- Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.
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BROKEN LOVE
[email protected]Overall, this is a great recipe that I would definitely recommend.
Mar Lalalalalalala
[email protected]I found that the fish cooked a little too quickly for my liking. I would recommend reducing the cooking time by a few minutes.
Alexandra Nagy
[email protected]I love the way the banana leaves impart a subtle smoky flavor to the fish.
it's Baloch
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
susan Williams
[email protected]I would definitely recommend this recipe to anyone who loves fish.
Keri Sikora
[email protected]This is a great recipe for a quick and easy weeknight meal.
Fianna Sutton
[email protected]I love the combination of flavors in this dish. The citrus and chiles really brighten up the fish.
Wifi Mobile
[email protected]This recipe was easy to follow and the results were amazing. The fish was cooked perfectly and the flavors were well-balanced.
MUSHABE JACKSON
[email protected]I'm not a big fan of fish, but this dish was delicious! The citrus and chiles gave it a really nice flavor.
Zia Kamzy
[email protected]This recipe was a hit with my family! The fish was cooked perfectly and the flavors were amazing. I especially loved the crispy skin on the mahi-mahi.