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

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I just love fresh, healthy grilled food and this dish is so good! I used grouper instead of halibut because it was super fresh at the fish market. Everyone loved the spicy flavor with the sweet (but not too sweet relish. I will make this dish over and over again!

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Here's a hint for anyone having trouble looking for any of the chili powders Bobby commonly uses...try looking in your 'Mexican Food' aisle at your local grocery store for the whole, dried chilies in plastic bags...you can grind the pods in a coffee bean grinder and seal them up in a jar. I've been grinding my own anchos for years, and I've also found the pasilla and chili de arbol pods - just keep a seperate grinder for your chili pods, and have fun...for better flavor, lightly toast the dried pods in a cast iron skillet on both sides for a few minutes.

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I'm not a big fish eater, but this dish may have converted me! I only had one of the specific chili powders, so I used a variety of the ones I had. For reference, pasilla is mild, ancho is mild to medium with a rich smokey flavor, chili de arbol is hot. So keep that in mind if substituting! Really the best part of this dish is the Orange-Pineapple Relish, so don't skip it! It's unbelievable with the fish! Yum-yum!

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As with many of this chef's other dishes I find that there is always one ingredient (in this one it is the chili de arbol powder that I've never heard of or I cannot find. Fortunately, with some creativity and testing, I found that ginger powder made quite a delicious alternative and gave the relish just enough spicy kick.

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This is so easy to make and everyone loved it. I only used one orange in the pineapple relish and it would be great with chicken as well. This is a great dinner for summer!