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Banana Leaf-Wrapped Chilean Seabass With Pickled Red Onions : Guy Fieri : Food Network

Ingredients

• 1 cup apple cider vinegar
• 1/4 cup fine sugar
• 6 to 8 black peppercorns
• Kosher salt
• 1 small beet, peeled and sliced
• 1 red onion, halved and thinly sliced into half-moons
• 2 oranges, zested and juiced
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground achiote
• 1 teaspoon ground cumin
• Four 6-ounce center-cut Chilean seabass filets
• 8 large banana leaves, thawed if frozen or soaked in water, cut into large, wide strips
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced scallions
• Cilantro, for serving
• Spicy Grilled Corn Salsa, recipe follows
• 4 ears corn, husks removed
• 2 poblano peppers, seeded and stemmed
• 4 fresno chiles, seeded and stemmed
• 2 tablespoons olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 3/4 cup finely diced red onion
• 1/4 cup thin, bias-sliced scallions
• 1 lime, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon agave

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