Entree: Mexico – Yucatan Peninsula, Mexico – Tikin Xic (Yucatecan Grilled Fish)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 18 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- Fish and marinade
- 4 firm white-fleshed fish fillets (snapper, grouper or similar), approx. 8 oz (225 g) each
- 4 tbsp (60 g) achiote paste
- 1 cup (240 ml) sour orange juice (naranja agria) or substitute 1/2 cup (120 ml) orange juice + 1/2 cup (120 ml) lime juice
- 2 garlic cloves, minced
- 1 tsp (5 g) dried Mexican oregano
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 banana leaves, about 12 x 12 in (30 x 30 cm), cleaned and softened (or heavy-duty aluminum foil)
- 2 tbsp (28 g) unsalted butter, cut into 4 pats (optional)
- Cilantro-lime rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 2 3/4 cups (650 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) vegetable oil
- 1 small white onion, finely chopped (about 3 oz / 85 g)
- 1 garlic clove, smashed
- 1/2 tsp (2.5 g) salt
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- Zest and juice of 1 lime (about 1 tbsp / 15 ml juice)
- Pickled red onion (cebolla encurtida)
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) sour orange juice (or 1/4 cup [60 ml] orange + 1/4 cup [60 ml] lime)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) dried oregano (optional)
- Salsa xnipec (spicy habanero salsa)
- 1 ripe tomato, coarsely chopped (about 5 oz / 140 g)
- 1 small habanero pepper, seeded if desired, minced (adjust to heat preference)
- 2 tbsp (30 ml) sour orange juice (or 1 tbsp [15 ml] orange + 1 tbsp [15 ml] lime)
- 2 tbsp (6 g) chopped fresh cilantro
- 1/4 tsp (1 g) salt

Instructions

Short Description:
Tikin Xic is a classic Yucatecan entrée of white fish marinated in achiote and sour orange, wrapped in banana leaves and grilled, served with cilantro-lime rice, pickled red onion, and a spicy habanero salsa.

Regional Notes:
This Yucatan Peninsula version uses achiote paste and sour orange (naranja agria) as the defining marinade, and is cooked in banana leaves over an open grill — a technique and flavor profile distinct from inland or coastal Mexican grilled fish. The accompaniments (cilantro-lime rice, cebolla encurtida, and salsa xnipec) reflect local tastes and make the dish a complete main course.

1. Prepare the marinade: In a blender or bowl, combine achiote paste, sour orange juice, minced garlic, oregano, cumin, salt, pepper, and olive oil. Blend or whisk until smooth into a thin paste.
2. Marinate the fish: Pat fillets dry. Place fillets in a shallow dish or zip-top bag and coat thoroughly with the achiote marinade. Cover and refrigerate 30–60 minutes (no more than 2 hours).
3. Soften banana leaves: Pass banana leaves briefly over a burner flame or steam them for a minute so they become pliable, then wipe dry. Cut into pieces large enough to wrap each fillet. If using foil, use heavy-duty foil.
4. Make the pickled red onion: Put sliced red onion in a non-reactive bowl. Pour the sour orange juice over the onions, add salt and oregano (if using), toss, and let sit at room temperature while other components are prepared (at least 20 minutes); refrigerate if holding longer.
5. Start the rice: In a medium saucepan, heat vegetable oil over medium heat. Add chopped onion and smashed garlic; cook until soft, 3–4 minutes. Add rinsed rice and stir to coat for 1–2 minutes. Add chicken stock (or water) and salt; bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork, stir in cilantro, lime zest and juice, and keep covered.
6. Make the salsa xnipec: Combine chopped tomato, minced habanero, sour orange juice, cilantro, and salt in a small bowl. Taste and adjust heat and salt. Set aside.
7. Assemble for grilling: Place each marinated fillet on a banana leaf square, spoon any remaining marinade over the fish, add a pat of butter if using, then fold the banana leaf tightly around the fish and secure with kitchen twine or toothpicks. Repeat for each fillet.
8. Grill the fish: Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly. Place wrapped fillets on the grill and cook 6–9 minutes per side depending on fillet thickness (total 12–18 minutes) until the fish flakes easily and is opaque. If using a charcoal grill, cook over medium coals and allow the banana leaf to char lightly for smoke.
9. Rest and open: Remove parcels from the grill and let rest 2 minutes. Carefully open banana leaves (watch for steam) and transfer each fillet to a plate or platter.
10. Serve: Spoon a bed of cilantro-lime rice onto each plate, place a fillet on top, add a generous handful of pickled red onion, and finish with spoonfuls of salsa xnipec and extra cilantro. Offer lime wedges on the side.