Mexican cuisine · Fish & Seafood

Tikin Xic (Achiote Fish)

Yucatán-style fish fillet in achiote and bitter orange marinade, baked in banana leaf with tomato and bell pepper.

Ingredients · for 4 servings

• 800g firm white fish fillet
• 60g achiote paste
• 150ml bitter orange juice (or 100ml orange and 50ml lime juice)
• 3 tomatoes
• 1 green bell pepper
• 1 white onion
• 3 garlic cloves
• 1 tsp oregano
• 4 tbsp oil
• 2 banana leaves (or parchment paper)
• Salt, pepper

Instructions

1. Stir the achiote paste smooth with the bitter orange juice, finely chopped garlic, oregano, salt and pepper, until no lumps remain.
2. Cut the white fish fillet into four pieces, rub all over with the marinade, and let sit covered in the fridge for 30 min.
3. Soften the banana leaves briefly over a flame or in hot water so they fold without cracking; preheat the oven to 190°C.
4. Cut the tomatoes, bell pepper and onion into thin rings and sauté in 2 tbsp oil for 5 min., until the onion turns translucent.
5. Place the fish on the leaves, top with the vegetables, drizzle with the remaining oil, and fold the leaves into tight, steam-proof parcels.
6. Bake the parcels for 25 min. and serve them still closed — open at the table so the achiote aroma doesn't escape beforehand.