Entree: Mexico – Quintana Roo / Caribbean Coast – Tikin Xic (Banana‑leaf roasted fish marinated with achiote and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 whole red snapper, gutted and scaled, approx. 2 lb (900 g) each
- 4 tbsp (60 g) achiote (annatto) paste
- 1 cup (240 ml) sour orange juice or substitute with 2/3 cup (160 ml) orange juice + 1/3 cup (80 ml) lime juice
- 4 garlic cloves, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large red onion, thinly sliced
- 1/2 cup (15 g) fresh cilantro leaves
- 2 fresh habanero or serrano chiles, thinly sliced (optional)
- 2 large banana leaves, rinsed and warmed to make pliable; if unavailable, use heavy-duty aluminum foil
- Lime wedges for serving

Instructions

1. In a bowl whisk together achiote paste, sour orange juice, minced garlic, vegetable oil, cumin, salt, and black pepper to form a smooth marinade.
2. Make three shallow slashes on each side of the fish. Rub the marinade over and into the cavity of each fish; let rest 20–30 minutes (or refrigerate up to 2 hours).
3. Stuff each fish cavity with sliced onion, cilantro leaves, and sliced chiles if using. Place each fish on a banana leaf, spoon any remaining marinade over fish, and wrap tightly in the leaf (or foil) securing with kitchen twine if needed.
4. Preheat a grill to medium-high (or oven to 400°F / 200°C). If grilling, oil grates. Cook wrapped fish 10–15 minutes per side on the grill or bake in the oven 25–30 minutes, until flesh flakes easily and is opaque.
5. Carefully unwrap, transfer to a serving platter, garnish with extra cilantro and lime wedges, and serve immediately.