Mexican-Style Swordfish

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 fillets) or tuna fillets
• 200 g egg tomatoes (3 egg tomatoes)
• 1 red bell pepper
• 4 sprigs oregano
• 300 g banana leaf
• 4 tbsp olive oil

Instructions

1. 1.

   Squeeze orange and lemon separately for the Marinade. Mix Achiote paste, 3 tbsp orange juice, 3 tbsp lemon juice, dried oregano, chili powder, ¼ tsp salt, and ¼ tsp pepper. Peel garlic, finely chop, and fold in.

2. 2.

   Place the Marinade in a freezer bag. Wash swordfish steaks, pat dry, and add to the bag. Seal, flip to coat evenly, and refrigerate for 4 hours to marinate.

3. 3.

   Wash tomatoes, cut off stem ends into wedges. Slice tomatoes. Cut bell pepper into rings, discard seeds, and wash.

4. 4.

   Rinse fresh oregano and shake dry. Remove thick strips from banana leaves or press firmly so they fold easily. Cut leaves into ~50x25 cm pieces.

5. 5.

   Wipe leaves dry, place shiny side up on the work surface. Brush each leaf with about 1 tbsp olive oil.

6. 6.

   Place one fish fillet in each leaf, ensuring Marinade stays attached. Distribute tomato slices and pepper rings over the fish, add a sprig of oregano to each fillet, and drizzle remaining olive oil.

7. 7.

   Fold leaves together so the fish is tightly wrapped. Secure packets with wooden skewers. Spray packets lightly with water and bake on a preheated oven rack at 200 °C (180 °C fan or gas level 3) for 15‑18 minutes. Remove and serve immediately. (Alternatively, grill in a closed ball grill on one side for 10‑12 minutes.)