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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Jeff Bristow
b@hotmail.comThis dish is perfect for a summer barbecue.
Rojan Shrestha
r.shrestha45@hotmail.comI served this dish with rice and vegetables.
Saad Mmmm
s.m@yahoo.comI added some chopped cilantro to the sauce for extra flavor.
Loren Sawyer
l.sawyer@yahoo.comI didn't have any banana leaves, so I used parchment paper instead. It worked just as well.
ripon ahamad
ripon32@hotmail.comI'm allergic to shellfish, so I substituted the shrimp with scallops. It turned out great!
King Shuvo
shuvo@aol.comThis dish is a great way to use up leftover fish. It's also a healthy and delicious meal.
Huzaifa Zafi
z-h48@aol.comI love the combination of flavors in this dish. The fish is cooked to perfection and the sauce is amazing.
Mike Oxmal
m69@hotmail.frThis is one of my favorite fish recipes. The banana leaf adds a unique flavor and the citrus and chiles give it a nice kick.
Md Bhai
m-b48@gmail.comI've made this dish several times and it's always a crowd-pleaser. It's a great way to impress your guests.
mdmehedihasan raju
m67@yahoo.comI made this dish for my family and they all raved about it. The fish was moist and flavorful, and the sauce was delicious.
Rehana Ismail
ir@hotmail.comThis recipe was easy to follow and the results were impressive. I highly recommend it.
Ahmed Ruhan
ruhan.a27@yahoo.comI'm not a huge fan of fish, but this dish was so good that I ate every bite.
Rachel Fourie
fourier@yahoo.comThis dish was a hit at my dinner party. Everyone loved the unique flavor combination.
gaming mojahid gaming mojahid
m-g@hotmail.comDelicious! The fish was cooked perfectly and the flavors were amazing. I will definitely be making this again.