Best Yucatan Marinated Halibut Grilled In Banana Leaves With Orange Pineapple Relish Recipes

Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa image

Provided by Food Network

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 18

1 package banana leaves
4 cups Masa mix, follow instructions on package
4 pounds Mahi Mahi or snapper or other firm-fleshed fish
1 tablespoon achiote paste
1 ancho chile
1/4 pound butter, at room temperature
1 lime, juiced
1 clove garlic, minced
1 teaspoons minced cilantro
1/4 teaspoon ground cumin, toasted
1 cup sweet corn, cut off the cob and blanched
1/4 cup red onion, small diced
1 pint cherry tomatoes, cut in half or quarters if large
1 scallion, minced
1/4 bunch cilantro, minced
1/4 cup fresh lime juice
1/4 cup olive oil
2 jalapenos, seeds removed and minced

Steps:

For the achiote butter: Mix everything in a food processor until well combined.
For the corn salsa: Mix everything in a bowl and season with salt and pepper.
For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa.

Halibut in a Yucatecan Marinade image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

4 to 6 (6-ounce) halibut fillets, skinned
1/4 cup olive oil
Juice of 3 oranges
Juice of 3 limes
2 teaspoons grated orange zest
1 teaspoon grated lime zest
3 cloves garlic, minced
3 jalapeno peppers, minced
2 tablespoons paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Coarse salt and freshly ground black pepper, for the fish
Lime wedges for garnish

Steps:

Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.
Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.

Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 31

4 grouper fillets, about 6 ounces each
6 tablespoons pure olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Orange-Pineapple Relish, recipe follows
Chopped mint
Chopped cilantro
Diced red bell pepper
2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 stalk celery, chopped
4 cloves garlic, chopped
4 green onions, chopped
1/2 pound red beans, soaked overnight, drained, rinsed
1 ham bone or ham hock, about 1 1/2 pounds
1 bay leaf
2 sprigs thyme
Pinch red pepper flakes
2 cups long grain rice, cooked
Chopped cilantro
1 cup fresh pineapple, cut into small diced
2 oranges, peeled and segmented
1/4 cup chopped red onion
1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
1 teaspoon minced garlic
1 teaspoon honey
4 mint leaves, cut into chiffonade
2 tablespoons extra virgin olive oil
1 lime, juiced
Salt and pepper
1/2 teaspoon ancho chili powder

Steps:

Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.