Photograph of the finished Pescado tikin xic

Mexico · Cá nướng achiote lá chuối Tikin xic

Pescado tikin xic

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 3.4 lb
  • Photograph of Achiote spice Achiote spice 4.9 oz
  • Photograph of Orange Orange 4
  • Photograph of Lime Lime 4
  • Photograph of Banana leaves Banana leaves 12 sheets
  • Photograph of Shallots Shallots 2.4
  • Photograph of Tomato Tomato 8
  • Photograph of Habaneros Habaneros 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Dried oregano leaves Dried oregano leaves 0.6 oz

Method

  1. 1 Mix achiote spice with orange juice and lemon juice to form a thick, reddish-orange sauce.
  2. 2 The sour orange juice of the Yucatán region is replaced with a lemon-orange mixture, and the sauce is mild and slightly sweet, using only sweet oranges.
  3. 3 Marinate the sliced fish in achiote sauce for 2 hours in the refrigerator.
  4. 4 Heat the banana leaves until pliable, then line the grill with them and place the fish on top along with red onions and tomato slices.
  5. 5 Grill over charcoal for 25 minutes with the fish loosely wrapped in banana leaves, opening the leaves at the last 8 minutes to sear the fish.
  6. 6 Sprinkle with finely chopped oregano and habanero peppers when serving.

With an appliance

  • Oven 1 hr

    Replace step 5: bake in a 210-degree oven for 25 minutes in a banana leaf, opening the leaf for the last 6 minutes; if there is not enough charcoal flavor, increase the achiote by 8g.

Start cooking