Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce)

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4 large cloves garlic, chopped

1/4 teaspoon ground cumin

1/4 teaspoon Mexican oregano

1 teaspoon achiote paste or ground annatto

1/2 cup Seville orange juice

1 (2 to 4 pound) wild striped bass, scaled and gutted

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 Spanish onion, sliced thinly

1 jalapeno, sliced thinly

2 tomatoes, sliced

1/2 cup olive oil

2 large pieces banana leaves

Corn tortillas