Yucatan Marinated Halibut Grilled In Banana Leaves With Orange Pineapple Relish Food

HALIBUT IN A YUCATECAN MARINADE

Halibut in a Yucatecan Marinade image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 to 6 (6-ounce) halibut fillets, skinned
1/4 cup olive oil
Juice of 3 oranges
Juice of 3 limes
2 teaspoons grated orange zest
1 teaspoon grated lime zest
3 cloves garlic, minced
3 jalapeno peppers, minced
2 tablespoons paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Coarse salt and freshly ground black pepper, for the fish
Lime wedges for garnish

Steps:

Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.
Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.

GROUPER ROASTED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH AND RED BEANS AND RICE

Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 31

Ingredients

4 grouper fillets, about 6 ounces each
6 tablespoons pure olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Orange-Pineapple Relish, recipe follows
Chopped mint
Chopped cilantro
Diced red bell pepper
2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 stalk celery, chopped
4 cloves garlic, chopped
4 green onions, chopped
1/2 pound red beans, soaked overnight, drained, rinsed
1 ham bone or ham hock, about 1 1/2 pounds
1 bay leaf
2 sprigs thyme
Pinch red pepper flakes
2 cups long grain rice, cooked
Chopped cilantro
1 cup fresh pineapple, cut into small diced
2 oranges, peeled and segmented
1/4 cup chopped red onion
1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
1 teaspoon minced garlic
1 teaspoon honey
4 mint leaves, cut into chiffonade
2 tablespoons extra virgin olive oil
1 lime, juiced
Salt and pepper
1/2 teaspoon ancho chili powder

Steps:

Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

YUCATECAN -STYLE GRILLED MAHI-MAHI

Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories Citrus Fish Herb Low Fat Low Cal High Fiber Backyard BBQ Dinner Lime Orange Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 18

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

Steps:

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

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