A Mayan Treasure: Yucatecan Grilled Fish with Garlic & Achiote (Pescado Tikin-Xic)
Details
This dish is a jewel of Mayan cuisine, hailing from the Yucatán Peninsula. It features fish marinated in a vibrant, garlicky paste of achiote and sour orange, then wrapped in banana leaves and grilled over hot coals. The result is an incredibly moist, flaky fish infused with a smoky, earthy aroma and a powerful garlic kick, perfect for anyone looking to explore the authentic, bold flavors of coastal Mexico.
Ingredients
Instructions
Prepare the Marinade
In a blender or food processor, combine the achiote paste, minced garlic, sour orange juice, and a generous pinch of salt and pepper. Blend until you have a smooth, vibrant red paste.
Marinate the Fish
Pat the butterflied fish dry with paper towels. Place it in a large non-reactive dish and pour the achiote marinade over it, ensuring the fish is thoroughly coated on all sides. Let it marinate in the refrigerator for at least 1 hour, or up to 3 hours for a deeper flavor.
Assemble the Packet
Lay the softened banana leaves on a flat surface, slightly overlapping them to create a large wrapper. Place the marinated fish in the center. Arrange the sliced red onion, bell pepper, tomatoes, and habanero (if using) over the top of the fish. Sprinkle with dried oregano and fresh cilantro, then drizzle with a little olive oil.
Wrap the Fish
Fold the banana leaves over the fish to create a secure packet, ensuring all the ingredients are sealed inside. You can use strips of banana leaf or butcher's twine to tie the packet closed.
Grill the Fish
Place the banana leaf packet on a preheated grill over medium-high heat. Cook for 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork. The banana leaves will become charred and fragrant, infusing the fish with a smoky aroma. Alternatively, you can bake the packet in an oven preheated to 350°F (175°C) for about 40-45 minutes.
Serve
Carefully open the banana leaf packet, being mindful of the steam. Serve the fish directly from the leaves, accompanied by warm corn tortillas and pickled red onions.
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