Grilled Fish Tikin Xic with Citrus and Achiote Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A coastal Yucatecan dish featuring whole fish marinated in a fragrant achiote and citrus blend, then charred to perfection over a grill. This Mexican-inspired seafood recipe, ready in about 45 minutes, pairs whole red snapper, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 tablespoons achiote paste, 1/2 cup orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  2. Step 2: Score the skin of the 1.5-pound whole red snapper three times on each side, then rub the marinade all over the fish, inside and out. Let it marinate for at least 1 hour in the refrigerator.
  3. Step 3: Preheat grill to medium-high heat. Meanwhile, rinse and dry 2 large banana leaves, then lightly brush them with 1 tablespoon vegetable oil.
  4. Step 4: Wrap the marinated fish tightly in the banana leaves and place on the preheated grill. Grill for 15 minutes on each side, carefully flipping once, until the fish flakes easily and the skin is slightly charred.
  5. Step 5: Remove from grill, unwrap the banana leaves carefully, and serve the fish garnished with fresh lime wedges and a side of pickled red onions.

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