18 Ingredients
  • 4 6-to 8-ounce mahi-mahi fillets
  • 1/4 cup achiote paste
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons distilled white vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1/2 teaspoon coarse kosher salt or sea salt
  • 1/2 teaspoon ground black pepper
  • 2 3-foot-long pieces of banana leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup dry white wine
  • 4 bay leaves
  • 4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
  • 2 plum tomatoes, thinly sliced
  • 2 limes, thinly sliced
  • Yucatecan Pickled Onions
  • Habanero-Tomato Salsa
Nutrition
324
16% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

13% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 18

Fiber

13% 3

Sugars

- 9

Sugars, added

- 0

Protein

78% 39

Cholesterol

50% 149

Sodium

17% 420

Calcium

7% 66

Magnesium

21% 88

Potassium

26% 1220

Iron

18% 3

Zinc

11% 1

Phosphorus

47% 328

Vitamin A

15% 133

Vitamin C

30% 27

Thiamin (B1)

8% 0

Riboflavin (B2)

16% 0

Niacin (B3)

82% 13

Vitamin B6

86% 1

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

51% 1

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

21% 26
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