Tikin xic fish
Fish butterflied and marinated in achiote and sour orange, grilled wrapped in banana leaf: the Mayan recipe of the Quintana Roo coast.
Ingredients
- 1 whole white fish of 1.5 kg, butterflied (snapper, sea bream or sea bass)
- 80 g achiote paste
- 150 ml sour orange juice (or half orange, half lime)
- 3 garlic cloves
- 1 red onion and 2 tomatoes, sliced
- 1 green pepper, in strips
- Banana leaves or baking paper
- Salt
How to make it at home
- Blend the achiote with the juice, garlic and salt into a paste.
- Coat the fish inside and out and leave to marinate for 30 minutes.
- Place it on banana leaves, with the onion, tomato and pepper on top.
- Wrap it up and grill it or bake it at 200 °C for about 25 minutes.
- Serve with tortillas, rice and habanero salsa.
The trick: If you’re using baking paper, seal it well so the fish cooks in its own juices.