Yucatan Baked Fish

Yucatan Baked Fish

I love cooking this whether it is for one or for six people. If you are lucky enough to be living in an area where there are stores that sell banana leaves, then by all means use them. You can also use tinfoil or parchment paper. The idea is to steam the meat or fish or just vegetables in their own juices or with just a little additional liquid. And serving these little packets is so great when you have guests. You will find the use of banana leaves in any cuisine where banana leaves grow naturally. What is nice about cooking in this manner is that any sauce in the ChileBoss™ family can be substituted depending on the meat or fish used. Keep cooking and try them all.


  • Any firm-fleshed white fish whole or fillets, about 2 1/2 lbs

  • 1/4 cup bitter (Seville) orange juice, OR mix sweet orange juice and white vinegar half-and-half

  • 1 small green bell pepper, seeded and cut into rings

  • 1 medium tomato, sliced into thin rounds

  • 1 small red onion, sliced into rings

  • ½ cup ChileBoss™ Strawberry Amarillo or Yucatan Amarillo

  • 1 1/2 tablespoons olive oil

  • 1 tsp of Mexican oregano

  • 1 banana leaf, softened over a flame (if a banana leaf is unavailable, use foil)


  1. Dry the fish and salt and pepper it.

  2. Mix the ChileBoss™ Sauce and bitter orange juice.

  3. Spread the mixture over the fish, and let it marinate for at least one hour.

  4. Place the fish on the softened banana leaf (or foil) and arrange the bell pepper, tomato and onion slices on the fish; sprinkle with oregano and some dashes of olive oil.

  5. Wrap the banana leaf or foil around the fish and place it in a baking dish.

  6. Bake the fish in a 350-degree oven for approximately 40 minutes.


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