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Best Easy Tikin Xic Recipe

Name: Best Easy Tikin Xic Recipe
Total time: 45 min
Yield: 200 g
Ingredients: whole snapper (cleaned, scaled, butterflied) 2.5 lbs; banana leaves 2 pieces; white onion (sliced thin) 1 pieces; orange (sliced) 1 pieces; achiote paste 3 tbsp; sour orange juice 0.5 cup; olive oil 2 tbsp; garlic (crushed) 3 cloves; dried oregano 1 tsp; ground cumin 0.5 tsp; salt 1.5 tsp; black pepper 0.5 tsp

Whole fish marinated in achiote and sour orange, grilled in banana leaves Yucatán-style. This healthy, high protein dish offers fresh, smoky flavors that define coastal Yucatecan family cooking.

Cook 45 min Difficulty NORMAL 290 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

whole snapper (cleaned, scaled, butterflied) 2.5 lbs
banana leaves 2 pieces
white onion (sliced thin) 1 pieces
orange (sliced) 1 pieces

Seasonings/Sauce

achiote paste 3 tbsp
sour orange juice 0.5 cup
olive oil 2 tbsp
garlic (crushed) 3 cloves
dried oregano 1 tsp
ground cumin 0.5 tsp
salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 7 g 10%

Protein 32 g 44%

Fat 14 g 46%

Serving size 200g

Cooking steps

1

In a medium bowl, whisk together achiote paste, sour orange juice, olive oil, crushed garlic, oregano, cumin, salt, and black pepper until a smooth marinade forms.
2

Rinse and pat dry the whole snapper. Use a sharp knife to score the skin on both sides. Rub the marinade generously over the fish, ensuring it reaches into the cuts and cavity. Marinate for at least 30 minutes in the refrigerator.
3

Preheat an outdoor grill to medium-high heat. Rinse banana leaves under warm water and gently heat them over the grill or a flame until pliable but not burnt.
4

Place a layer of banana leaves on the grill grates. Lay the snapper on top of the leaves, scatter sliced onion and orange on and around the fish, then cover with another banana leaf to create a tent and seal in moisture.
5

Grill the fish, covered, for 20 minutes. Carefully flip (using the banana leaves for support to prevent sticking) and grill another 10–15 minutes, or until flesh is opaque and easily flakes with a fork. Rest for 5 minutes, then serve, removing banana leaves before eating.

Personalized Q&A

Q. What's the essential ingredient that gives Tikin Xic its unique taste?

Achiote paste is the defining ingredient for Tikin Xic, imbuing the fish with its classic earthy, tangy, and vibrant red flavor. Combined with sour orange juice, it delivers the unmistakable taste that distinguishes Yucatán-style grilled fish.

Q. How do I ensure the fish stays moist and doesn't stick to the grill?

Using banana leaves to envelop the fish protects it from direct heat and keeps moisture trapped during grilling, resulting in a tender, juicy texture. Preheating the banana leaves makes them pliable and reduces sticking. Always handle fish gently when flipping to preserve its structure.

Q. What's the protein-to-carb ratio in one serving of this Tikin Xic recipe?

Each 200g serving provides 32g of protein and 7g of carbohydrates, making the protein-to-carb ratio approximately 4.6:1. This reflects its high-protein, low-carb nutritional profile with 290 kcal per serving.

Q. Which cooking steps are most crucial to achieving authentic flavor?

Marinating the fish thoroughly with achiote and sour orange, scoring the skin for deeper flavor absorption, and using banana leaves during grilling are vital steps. Maintaining medium-high heat prevents burning while allowing the fish to develop subtle smokiness without drying out.

Best Easy Tikin Xic Recipe

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