🍽️ Mexican-style Swordfish in Banana Leaves

Name: Mexican-style Swordfish in Banana Leaves
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Orange; 1 Lemon; 3 tbsp Achiote paste; 0.5 tsp dried oregano; 2 tsp chili powder (e.g. ancho chili); salt; pepper; 1 garlic clove; 720 g swordfish fillet (4 swordfish fillets) or tuna fillets; 200 g plum tomato (3 plum tomatoes); 1 red bell pepper; 4 sprigs oregano; 300 g banana leaf; 4 tbsp olive oil

330 kcal · 30 min · 4 servings

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Ingredients

1 Orange
1 Lemon
3 tbsp Achiote paste
0.5 tsp dried oregano
2 tsp chili powder (e.g. ancho chili)
salt
pepper
1 garlic clove
720 g swordfish fillet (4 swordfish fillets) or tuna fillets
200 g plum tomato (3 plum tomatoes)
1 red bell pepper
4 sprigs oregano
300 g banana leaf
4 tbsp olive oil

Instructions

1. Squeeze the orange and the lemon separately to extract the juice.
2. Mix the achiote paste (a red spice paste made from annatto seeds), 3 tablespoons of orange juice, 3 tablespoons of lemon juice, dried oregano, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl.
3. Peel the garlic and chop it finely.
4. Add the finely chopped garlic to the marinade and stir everything well.
5. Pour the finished marinade into a freezer bag.
6. Rinse the swordfish steaks under running water.
7. Pat the fish dry with a kitchen towel.
8. Place the swordfish steaks into the freezer bag with the marinade.
9. Seal the bag tightly.
10. Turn the bag several times so that the fish is evenly coated with the marinade on all sides.
11. Place the bag in the refrigerator for 4 hours to let the fish marinate.
12. Wash the tomatoes under running water.
13. Cut out the hard stem areas of the tomatoes in a wedge shape.
14. Slice the tomatoes into thick slices.
15. Wash the bell pepper.
16. Remove the stem, the inside, and the seeds of the bell pepper.
17. Cut the bell pepper into rings.
18. Wash the fresh oregano under running water.
19. Shake the oregano dry so that no water droplets remain.
20. Remove the thick veins from the banana leaves or press them flat so that the leaves are easier to fold.
21. Cut the banana leaves into rectangular pieces of approximately 50 by 25 centimeters.
22. Rinse the cut banana leaves under running water.
23. Pat the leaves dry with a kitchen towel.
24. Place the leaves with the shiny side facing up on the work surface.
25. Brush each leaf thinly with about 1 tablespoon of oil.
26. Place one marinated fish fillet in the center of each leaf.
27. Make sure the marinade sticks to the fish and does not run off.
28. Distribute the tomato slices evenly over the fish.
29. Place the bell pepper rings on top of the fish and tomatoes.
30. Place one whole sprig of fresh oregano on each fish packet.
31. Drizzle the packets with the remaining olive oil.
32. Fold the sides of the banana leaves over the fish to create a tight packet.
33. Secure the packets with wooden skewers so they do not open.
34. Lightly spray the packets with a little water.
35. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
36. Place the packets on the rack in the preheated oven.
37. Bake the packets for 15 to 18 minutes.
38. Remove the packets from the oven.
39. Serve the fish immediately, while still warm.

Nutrition per serving

kcal: 330
Protein: 37 g · Fett/Fat: 17 g · Carbs: 5 g