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

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 35 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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:

  1. 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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