Name: Yucatecan -Style Grilled Mahi-Mahi
Yield: Makes 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; Yucatecan Pickled Onions; Habanero-Tomato Salsa

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Yucatecan -Style Grilled Mahi-MahiTom Schierlitz

Tikinxic—Yucatán's ubiquitous grilled fish—gets a double wallop of flavor: first from a recado rojo (fire-red achiote marinade), then from a wrapping of banana leaves, which help keep the fish moist, prevent it from sticking to the grill, and add their own unique taste.

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