![Citrusy Black Cod Roasted in Banana Leaves](https://cdn.statically.io/img/www.foodandwine.com/thmb/QUxvrWhS159XyfeM8tvzKGlNjNY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/citrusy-black-cod-roasted-in-banana-leaves-xl-RECIPE0818-1f0e0f7323854be6829e36eb00e477b9.jpg)
Ingredients
Pickled Red Onions
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1 medium red onion, very thinly sliced
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1/2 cup fresh lime juice
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1/4 habanero chile with seeds, minced
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Kosher salt
Cod
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1/4 cup achiote powder (ground annatto)
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2 teaspoons cumin seeds
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2 teaspoons dried oregano
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2 whole cloves
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1 teaspoon whole allspice
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1 teaspoon black peppercorns
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1/3 cup fresh orange juice
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1/3 cup distilled white vinegar
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4 large garlic cloves
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1 teaspoon kosher salt, plus more to taste
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4 (1/2-pound) skinless black cod fillets
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4 banana leaves
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1 lime, thinly sliced
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Pickled Red Onions
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16 (5- to 6-inch) corn tortillas, warmed
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2 cups black beans, warmed
Directions
Make the Pickled Onions
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In a jar with a tight-fitting lid, combine the onion, lime juice, habanero, and a pinch of salt. Cover and shake gently. Refrigerate overnight, gently shaking the jar occasionally. Drain and season with salt to taste.
Make the Cod
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Stir together achiote powder, cumin seeds, oregano, cloves, allspice, and peppercorns in a small skillet. Cook over medium, stirring occasionally, until fragrant, about 2 minutes.
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Transfer spices to a blender, and process on low speed until coarsely ground, 1 to 2 minutes. Increase speed to high and process until finely ground, about 40 seconds. Add orange juice, vinegar, garlic, and salt; process until smooth, about 30 seconds, stopping to scrape down sides as needed.
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Pat cod fillets dry with paper towels; arrange in a single layer in a baking dish. Pour marinade over fish. Cover and refrigerate 8 hours or overnight.
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Preheat oven to 400°F. Remove fish from refrigerator, and bring to room temperature. Using scissors, remove stiff edge of banana leaves, then cut into 14 by 8-inch rectangles. Wipe both sides of banana leaves with a damp kitchen towel to remove any dirt. Using tongs, hold each leaf a few inches over a gas flame, turning leaf often, until softened and aromatic, about 3 minutes. (The leaves will darken as they wilt.) Alternatively, soak the banana leaves in very hot tap water until pliable, about 10 minutes.
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Wipe off excess marinade from fish; season both sides with additional salt. Place banana leaves, ridged side down, on a flat surface. Place 1 fillet, skin side up, in center of each banana leaf. For each fillet, fold short end of leaf up and over fish, then fold long end up and over to make a small packet around fillet. Arrange packets, seam side down, on a large rimmed baking sheet, and bake in preheated oven until fish is flaky, 15 to 20 minutes.
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Using scissors, cut banana leaves from fish. Using a spatula, transfer fish to a serving platter. Discard banana leaves. Top fish with lime slices and Pickled Red Onions. Serve with tortillas and black beans.
Make Ahead
The pickled onions can be refrigerated for up to 3 days.