Representative photo: Pescado en Tikin Xic servido en Campeche 01.jpg by ProtoplasmaKid, CC BY-SA 4.0

Tikin Xic Fish (Yucatecan Achiote Fish)

Name: Tikin Xic Fish (Yucatecan Achiote Fish)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Yucatecan
Ingredients: 800 g barramundi fillets, thawed; Or 800 g wild-caught croaker (corvina) fillets, the classic Gulf choice; Or 800 g mahi-mahi fillets; 100 g achiote paste (recado rojo); 1/2 cup sour orange juice, or 1/4 cup orange juice + 1/4 cup lime juice; 2 garlic cloves, 1/2 tsp ground cumin, 1/2 tsp dried Mexican oregano; 1 tsp salt; 2 tomatoes, sliced; 1 white onion, sliced; 1 green bell pepper, cut in strips; 1 habanero chile, sliced (optional); 2 tbsp oil and a few epazote or cilantro leaves; Banana leaves, briefly passed over a flame (or foil); Pickled red onions, warm tortillas and rice to serve

Tikin xic ("teek-in-sheek") is the signature fish of the Yucatán coast: fillets rubbed with achiote paste and sour orange, then wrapped in banana leaves and cooked over coals. Mild, firm fillets that were frozen at peak freshness hold together in the marinade and come out juicy, so you get beach-restaurant results from your own oven or grill.

Prep25 min
Cook25 min
Total50 min
Servings4

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Ingredients

800 g barramundi fillets, thawed $430
Or 800 g wild-caught croaker (corvina) fillets, the classic Gulf choice $285
Or 800 g mahi-mahi fillets $480
100 g achiote paste (recado rojo)
1/2 cup sour orange juice, or 1/4 cup orange juice + 1/4 cup lime juice
2 garlic cloves, 1/2 tsp ground cumin, 1/2 tsp dried Mexican oregano
1 tsp salt
2 tomatoes, sliced
1 white onion, sliced
1 green bell pepper, cut in strips
1 habanero chile, sliced (optional)
2 tbsp oil and a few epazote or cilantro leaves
Banana leaves, briefly passed over a flame (or foil)
Pickled red onions, warm tortillas and rice to serve

Instructions

Blend the achiote paste with the sour orange juice, garlic, cumin, oregano and salt until smooth and pourable.
Pat the fish dry, coat it all over with the achiote marinade and refrigerate for 20-30 minutes (no more than 2 hours, as the citrus starts to cure the fish).
Heat the oven to 200 °C (400 °F) or prepare a medium-hot charcoal grill. Soften the banana leaves by passing them quickly over a flame until shiny and pliable.
Lay two overlapping leaves on a sheet of foil, place the fish in the center and pour over any remaining marinade.
Top with tomato, onion, bell pepper, habanero and herbs, and drizzle with oil.
Fold the leaves over to make a closed package and wrap tightly in the foil.
Bake for 20-25 minutes, or grill for 10-12 minutes per side, until the fish flakes easily.
Open the package at the table and serve with pickled red onions, tortillas and rice.

Tips

Whole butterflied fish is the traditional way; with fillets, keep them at least 2 cm thick so they don't overcook.
Make extra pickled red onion: thinly sliced onion, sour orange or lime juice, salt and a slice of habanero, ready in 30 minutes.