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

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


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.
Let's Get Cooking!

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5 Reviews

Michele D.

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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