Mahi-mahi fish in banana leaves

Ingredients:

• 6 fillets, 170 gr. mahi-mahi
• 5 dried guajillo peppers, seeded and stemmed
• 2 tablespoons of vegetable oil
• 0.5 cup chopped red onion
• 2 cloves of garlic
• 1 teaspoon dried oregano, preferably Mexican
• 1 tsp ground cumin
• 1 orange (squeeze the juice from half, cut the other half into 6 thin half-circles)
• 1 lime (squeeze half of it, cut the other half into 6 thin half-moons)
• 1 package (450 g) fresh or frozen banana leaves, thawed

Preparation:

1. Place the chili peppers in a bowl, cover with boiling water, and soak until soft, about 15 minutes. Remove 1 tablespoon of the liquid and discard the rest.
2. Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano, and cumin and cook until the onion is softened but not browned, about 5 minutes. Transfer to a blender along with the reserved pepper liquid, peppers, orange juice, lime juice, and 1.5 teaspoons of salt; blend until smooth.
3. Unfold the banana leaves and cut into six 12-inch (30-cm) pieces; rinse and dry. Place the banana leaf shiny side down on a work surface. Generously coat the fish with chili paste. Place 1 mahi mahi fillet in the center of the leaf and top with an orange slice and a lime slice.
4. Fold two opposite ends of a banana leaf over the fish to enclose the fillet tightly, then tuck the open ends under. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana-wrapped fillets, then transfer the roasting pan to the refrigerator and marinate for 1-3 hours.
5. Preheat oven to 200°C (400°F). Remove the roasting pan from the refrigerator and cover tightly with foil. Bake until the fish is cooked through, about 35 minutes. Open one package to check for doneness. Transfer to plates and carefully unwrap just before eating.