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Yucatecan Grilled Fish Tacos by Chef Rick Bayless

Yucatecan Grilled Fish Tacos by Chef Rick Bayless
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Yucatecan Grilled Fish Tacos by Chef Rick Bayless
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Instructions
  1. Prepare paste: Finely grind the achiote, allspice and black pepper in a spice/coffee grinder; transfer mixture to a small bowl. Mix in the
  2. oregano and vinegar. With a mortar and pestle, mash the garlic and salt together (or use the back of a spoon against the garlic placed in a
  3. small bowl). Stir in enough water, about 1 to 2 tablespoons, to form a thick spreadable paste. In a shallow glass dish (large enough to
  4. hold the halibut), whisk together half (about 3 tablespoons) of the seasoning (reserving the remainder for later use) and sour orange or
  5. lime juice. Rinse any ice glaze from frozen Alaska Halibut under cold running water; pat dry with paper towel. Add halibut to dish; turn to
  6. coat well with seasoning. Cover and refrigerate at least 20 minutes or up to 3 hours.
  7. Heat barbeque grill to medium heat.
  8. For banana leaf packets: Tear off eight 1/2-inch strips of banana leaf, tearing with the grain, about 12 inches long. (If needed, knot two
  9. pieces together to achieve length.) Cut the remaining leaf into 4 sections, each about twice as wide as the fillets. Place one fish fillet
  10. onto center of each leaf piece. Drizzle on some of the reservedmarinade, fold the leaf over to enclose the fillet, tucking both sides
  11. under. Tie in each direction with a banana leaf strip. Place the packets into a steamer (a vegetable steamer placed in a large saucepan
  12. filled with 1/2-inch of water) and heat to boiling. Cover and boil 1 minute. Turn off heat; let stand 10 minutes, covered. Place packets on
  13. grill; cover and cook 8 to 10 minutes.
  14. For foil packets: Spray-coat dull side of foil pieces. Place a fish fillet onto each foil piece, adding some reservedmarinade over fish.
  15. Crimp foil edges over and roll up sides to seal. Place on grill; cook 8 to 13 minutes.
  16. To serve: If in a banana packet, gently open packets, fold the leaves back and under or remove from leaves, transfer to serving plate. If
  17. in foil packets, remove to serving plate, drizzling on juices. Serve with warm tortillas and salsa.
  18. *Can be found in Hispanic or specialty food stores. Substitute 1-1/2 tablespoons chili powder, if achiote is not available.
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