- Grill Set (Charcoal & Electric)
- Cast Iron Skillet
- Grill Brush & Cleaner
- Set of Grilling Gloves
- Meat Thermometer (Digital)
- Aluminum Foil
- Garlic Press
- Set of Grilling Utensils (Tongs and Spatula)
- Air Fryer with Accessories
- Small Kitchen Scale
- Spice Grinder (Coarse & Fine)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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