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Tikin xic
Achiote and bitter orange fish grilled in banana leaf, from the Yucatán coast
Beach restaurants on the coasts of Quintana Roo and Campeche cook tikin xic over charcoal: a butterflied whole fish, or thick fillets, rubbed with brick-red achiote and bitter orange, laid on banana leaves under tomato, onion and pepper and grilled until smoky. The flesh stays moist and turns a deep orange, tangy and earthy rather than hot. Seville orange is the traditional sour; orange and lime juice together stand in well. Serve it with corn tortillas, rice, pickled red onion and habanero salsa so everyone can make tacos at the table. Chef's tip: cook the fish skin side down without turning; the banana leaf protects it and keeps the achiote from scorching.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
For the fish
To serve
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/6 doneStep 1: Blend 2 ⅞ oz achiote paste, ¾ cup bitter orange juice, 3 cloves garlic, ¼ tsp ground cumin, 1 tsp dried Mexican oregano, ½ tsp ground black pepper and 1 tsp salt into a smooth, pourable paste.
3 minStep 2: Pat 3 ⅓ lb whole red snapper or sea bass, butterflied dry and score the thickest parts. Rub the marinade all over the flesh, put it in a dish, cover and marinate in the fridge for 30–60 minutes. Don't leave it for hours: the acid starts to 'cook' the fish and that is the usual reason tikin xic turns mushy.
45 minStep 3: Light a charcoal grill or heat a gas grill to medium, about 400°F, with the rack 15 cm above the coals.
Step 4: Lay 2 banana leaves on a tray, brush with 2 tbsp vegetable oil and place the fish on top, skin side down. Cover it with 2 tomatoes, 1 red onion, 1 green pepper and 1 habanero chilli, and spoon over any leftover marinade.
Step 5: Slide the leaves onto the grill, cover with the lid or a sheet of foil and cook without turning until the flesh is opaque and flakes easily at the thickest point, and the leaf is charred at the edges.
25 minStep 6: Bring the fish to the table on its leaf with 12 warm corn tortillas and 2 lime wedges.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 52 g
- Carbs
- 14 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tikin xic take?
- About 95 minutes in total: 65 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bitter orange juice?
- Mandarin or pineapple juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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