Oaxacan Grilled Fish Mexico
Transport your taste buds to the vibrant streets of Mexico with Oaxacan Grilled Fish, a tantalizing fusion of zesty citrus and earthy spices. This easy yet flavorful recipe combines tender white fish fillets with a bold achiote paste marinade infused with fresh orange and lime juices, garlic, smoked paprika, and fragrant oregano. Wrapped in banana leaves (or aluminum foil for convenience) and grilled to perfection, this dish delivers smoky, juicy goodness in every bite. Serve your fish topped with fresh cilantro and a squeeze of lime, and pair it with warm tortillas or rice for a true Mexican feast. Perfect for quick weeknight dinners or an impressive weekend grill session, this Oaxacan favorite is a must-try for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (snapper, tilapia, or cod)
- 2 tablespoons achiote paste
- 1 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 sheets banana leaves or aluminum foil
- 4 lime wedges (for serving)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
In a mixing bowl, combine the achiote paste, orange juice, lime juice, olive oil, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Whisk until smooth to create the marinade.
Place the fish fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the fish, ensuring each piece is well coated. Cover the dish or seal the bag, and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat an outdoor grill or stovetop grill pan to medium-high heat.
If using banana leaves, soften them by briefly passing them over open flame or soaking them in hot water for a few minutes. This makes them pliable. If using aluminum foil, no preparation is needed.
Remove the fish from the marinade, letting the excess marinade drip off. Place each fish fillet on a piece of banana leaf or aluminum foil. Fold the edges to create a packet, sealing the fish inside.
Place the packets on the grill and cook for 10-15 minutes, flipping halfway through cooking. The fish is done when it flakes easily with a fork.
Carefully remove the packets from the grill and open them just before serving, taking care to avoid escaping steam.
Serve the grilled fish with lime wedges on the side and garnish with fresh cilantro. Pair with warm tortillas, rice, or a light salad for a complete meal.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 21.8 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
