- 3 garlic cloves
- 1 cup cilantro leaves
- 1/4 cup bitter orange juice or its substitute
- 1/4 cup olive oil
- 2 teaspoons kosher or coarse salt plus more to season the fish
- 6 Banana leaves stems removed
- 1 whole 3-pound fish, red snapper or snook, scaled and gutted
- Ground black pepper to taste
- 1/2 cup dried oregano leaves
- 2 cups packed fresh mint leaves
- 1 cup fresh epazote leaves
- Preheat a grill or grill pan on medium-high heat.
- To make the “mojo,” place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
- To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the “mojo” over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
- Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.