Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish (Bobby Flay) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
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.
3. Orange-Pineapple Relish:
4. 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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