Yucatecan -Style Grilled Mahi-Mahi

INGREDIENTS

• 4 6-to 8-ounce mahi-mahi fillets
• 2 plum tomatoes, thinly sliced
• 1/4 cup achiote paste
• 2 tablespoons distilled white vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 2 tablespoons extra-virgin olive oil
• 4 bay leaves
• 2 tablespoons fresh orange juice
• 1/2 teaspoon coarse kosher salt or sea salt
• 4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
• 1/2 teaspoon ground black pepper
• 2 limes, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons fresh lime juice
• 2 3-foot-long pieces of banana leaves