📝 About This Recipe
Tikin Xic, meaning 'dry fish' in Mayan, is a legendary treasure of the Yucatan Peninsula, traditionally cooked in a pit or over charcoal. This dish features a firm white fish marinated in a vibrant, earthy achiote paste and sour orange juice, then wrapped in fragrant banana leaves to steam-roast to perfection. The result is an explosion of citrusy, smoky flavors that transport your senses straight to the white sands of Isla Mujeres.
🥗 Ingredients
The Fish
- 3 pounds Grouper or Snapper fillet (one large butterfly-cut fillet or several large pieces, skin-on preferred)
- 2-3 large pieces Banana leaves (passed over an open flame to soften)
The Tikin Xic Marinade
- 3.5 ounces Achiote paste (one standard bar)
- 1 cup Sour orange juice (or a mix of 2/3 cup orange juice and 1/3 cup lime juice)
- 2 tablespoons White vinegar
- 1 teaspoon Dried Mexican oregano (crushed between palms)
- 1/2 teaspoon Cumin powder
- 4 pieces Garlic cloves (roasted and peeled)
- 1 teaspoon Salt (to taste)
Vegetable Toppings
- 1 large Red onion (sliced into thick rings)
- 3 pieces Roma tomatoes (sliced into rounds)
- 2 pieces Bell peppers (Green and Red) (sliced into strips)
- 2-3 pieces Xcatik chilies (or whole blonde chilies/banana peppers for mild heat)
- 3 tablespoons Olive oil
👨🍳 Instructions
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1
Prepare the marinade by placing the achiote paste, sour orange juice, vinegar, roasted garlic, oregano, cumin, and salt into a blender. Process until completely smooth.
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2
Rinse the fish under cold water and pat it very dry with paper towels. Place the fish in a large glass baking dish.
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3
Pour the achiote marinade over the fish, ensuring every inch is coated. Cover and refrigerate for at least 2 hours, though 4 hours is ideal for deep flavor penetration.
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4
Prepare the banana leaves by carefully passing them over a medium gas flame or hot skillet for a few seconds until they turn shiny and become pliable.
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5
Preheat your oven to 375°F (190°C) or prepare a charcoal grill for indirect medium heat.
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6
Line a large baking sheet or roasting pan with the softened banana leaves, overlapping them so they hang over the edges.
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7
Place the marinated fish in the center of the leaves. Arrange the sliced onions, tomatoes, bell peppers, and whole chilies on top of the fish in an attractive pattern.
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8
Drizzle the olive oil over the vegetables and sprinkle with a pinch of extra salt and oregano.
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9
Fold the overhanging banana leaves over the fish to create a sealed parcel. You can secure the leaves with kitchen twine or toothpicks if necessary.
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10
Bake in the oven (or grill covered) for 35-45 minutes. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
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11
Carefully open the banana leaf parcel—be mindful of the escaping aromatic steam—and let the fish rest for 5 minutes before serving.
💡 Chef's Tips
If you cannot find sour oranges, use the specified ratio of lime and orange juice to mimic the acidity. Do not skip wilting the banana leaves; they will crack and leak if not softened by heat first. For an extra smoky flavor, cook this on a charcoal grill using soaked wood chips. If using a very thick piece of grouper, increase cooking time by 10 minutes to ensure the center is opaque. Always use fresh achiote paste; if the block feels rock hard, it is likely old and will be gritty.
🍽️ Serving Suggestions
Serve with a side of authentic Yucatecan Arroz Blanco (white rice with corn). Accompany with a bowl of 'Xnipec'—a fiery salsa of habanero, sour orange, and red onion. Warm corn tortillas are a must for making small, flavor-packed tacos. Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Sliced avocado provides a creamy contrast to the bright acidity of the achiote.