Entree: Mexico – Yucatan – Tikin Xic (Achiote- and citrus-marinated whole fish traditionally wrapped in banana leaf and grilled or roasted)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 1 hr

Total 2 hrs

Ingredients

- 2 whole red snapper, cleaned and scaled, about 1.5 lb (680 g) each
- 3 tbsp (45 g) achiote (annatto) paste
- 1/2 cup (120 ml) sour orange juice or substitute 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) dried Mexican oregano or regular oregano
- 1 tsp (6 g) coarse kosher salt, plus extra for seasoning
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 2 small tomatoes, thinly sliced (about 6 oz / 170 g)
- 4 banana leaves, cleaned and softened over flame or hot water (or aluminum foil if unavailable)
- 2 tbsp (30 ml) neutral oil or melted butter for brushing banana leaf
- 1/4 cup (60 ml) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Make the marinade: in a bowl, whisk together achiote paste, sour orange (or orange+lime) juice, 3 tbsp (45 ml) oil, minced garlic, cumin, ground cloves, oregano, 1 tsp (6 g) salt, and black pepper until smooth.
2. Score each fish on both sides 3–4 times. Season inside and out with a pinch of salt. Rub the marinade thoroughly over and inside each fish, allow to marinate 30–60 minutes refrigerated.
3. Preheat grill to medium-high (or oven to 425°F / 220°C). If using banana leaves, warm them briefly over flame or in hot water so they become pliable.
4. Stuff each fish cavity with a few slices of red onion and tomato. Lay a banana leaf on a work surface, brush with 1/2 tbsp (7 ml) oil, place the marinated fish on it, and fold/wrap the leaf around the fish; secure with kitchen twine or toothpicks. Repeat for second fish.
5. Grill: place wrapped fish on the grill over indirect heat, close lid, and cook 12–18 minutes per side depending on thickness, until flesh flakes and reaches 145°F (63°C). Or Oven: place wrapped fish on a baking sheet and roast 20–30 minutes until cooked through.
6. Remove from heat, let rest 5 minutes, unwrap carefully. Garnish with chopped cilantro and serve with lime wedges and extra sliced onions and tomatoes if desired.