Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish

Total Time:
1 hr 45 min
Prep:
35 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 1/2 cups fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons ancho chili powder
  • 4 teaspoons pasilla chili powder
  • 2 teaspoons chili de arbol powder
  • 4 (8-ounce) halibut fillets, skinned
  • 4 banana leaves, soaked in water for at least 30 minutes
  • Salt and freshly ground pepper
  • Orange-Pineapple Relish, recipe follows
  • Orange-Pineapple Relish:
  • 2 limes, juiced
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon chili de arbol powder
  • 2 teaspoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1/2 ripe pineapple, peeled, cored, and cut into small dice
  • 2 oranges, peeled and segmented
  • 3 green onions, thinly sliced
  • 3 tablespoons chopped fresh mint leaves
  • Salt and freshly ground pepper
Directions

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.

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.

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