Fishrap Recipes

Grilled Dorado Yucatan-Style

This is a wonderfully exotic technique for enjoying dorado that is fresh from the offshore kelp paddies. Banana leaves gently cloister the tender fillets, keeping them fresh and moist as they grill over glowing coals.

Ingredients:
4 6- to 8-oz. mahi-mahi fillets
1/4 cup achiote paste (available at Latino markets)
2 tbs. fresh orange juice
2 tbs. fresh lime juice
2 tbs. distilled white vinegar
2 garlic cloves, minced
1 tsp. whole, dried Mexican oregano, freshly crushed
1/2 tsp. coarse kosher salt or sea salt
1/2 tsp. ground black pepper
2 3-ft.-long pieces of banana leaves (available at Asian markets)
2 tbs. 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 (available at Latino markets)
2 plum tomatoes, thinly sliced
2 limes, thinly sliced

Method:
Place fish in 13x9x2-in. 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 tbs. oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange two fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 in. 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 min.

Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices, and serve with a spicy green chili salsa.

MORE RECIPES