Yucatán Fish Food

YUCATAN MARINATED HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH

Steps:

• Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes.
• Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
• Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

YUCATáN FISH

Steps:

• Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
• Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
• Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
• Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.

ACHIOTE TILAPIA (SUPER SIMPLE)

Steps:

• Mix achiote paste together all ingredients down to the salt/pepper.
• Place fish in a shallow baking dish and pour achiote marinade over top.
• Cover dish and place in fridge for 2 hours.
• Remove fish from marinade (discard marinade) and place fish on cookie sheet; let stand at room temp for 15 minutes.
• Turn oven broiler to high and let heat up for 3-5 minutes.
• Place fish under the broiler until cooked (it will flake easily and be opaque in color), approx 5-7 minutes depending upon the heat of oven and the thickness of the fish.
• Serve fillets atop saffron rice or serve in corn torillas for excellent fish tacos.

YUCATAN LIME FISH

Steps:

• Thinly Slice garlic and saute in oil until crisp and brown.
• Set aside.
• Heat a large heavy pan on high heat and add oil until hot.
• Add fish and Jalepeno.
• Saute fish until crispy on one side.
• Do not disturb fish while cooking.
• Fish need not be done at this point.
• Lower heat to medium/low.
• Squeeze juice from limes (about 3/8 cup) and add to pan.
• Fish will now 'poach' in lime juice.
• Remove fish when done and rest on a plate.
• Add chopped cilantro, if using Allow lime juice to thicken slightly and mingle with oil and fish juices.
• Pour on top of fish and top with toasted garlic.