Grilled Fish Tikin Xic with Citrus and Achiote Marinade
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 ready in about 45 minutes blends tablespoons achiote paste, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1.5 pounds, cleaned and scaled whole red snapper
- 2 tablespoons achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3, minced garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large, for wrapping banana leaves
- 1 tablespoon vegetable oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Fish Tikin Xic with Citrus and Achiote Marinade take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Fish Tikin Xic with Citrus and Achiote Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Fish Tikin Xic with Citrus and Achiote Marinade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Fish Tikin Xic with Citrus and Achiote Marinade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Fish Tikin Xic with Citrus and Achiote Marinade?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
