Grilled Tikin Xic Fish with Citrus and Annatto Marinade

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 drafted and published.

A vibrant coastal Yucatecan dish featuring grilled fish marinated in citrus and annatto, delivering bright, smoky flavors. This Mexican-inspired seafood recipe, ready in about 40 minutes, pairs whole red snapper, cleaned and scaled, annatto seeds, grapeseed oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds whole red snapper, cleaned and scaled
2 tablespoons annatto seeds
1/4 cup grapeseed oil
1/2 cup freshly squeezed lime juice
3, minced garlic cloves
2 tablespoons, chopped fresh oregano leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 large sheets banana leaves or foil for grilling

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Toast 2 tablespoons annatto seeds in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1/4 cup grapeseed oil for 15 minutes until the oil turns a vibrant orange-red.
Step 2: In a bowl, combine the annatto-infused oil, 1/2 cup freshly squeezed lime juice, 3 minced garlic cloves, 2 tablespoons chopped fresh oregano leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper to form a marinade.
Step 3: Score both sides of 1.5 pounds whole red snapper with 3 diagonal cuts, then rub the marinade generously over and inside the fish; let it marinate for 30 minutes at room temperature.
Step 4: Preheat your grill to medium-high heat (around 375°F). Lay 2 large banana leaves or foil on the grill grates and place the fish on top to prevent sticking and add aroma.
Step 5: Grill the fish covered for about 6-7 minutes per side, basting occasionally with remaining marinade, until the flesh is opaque and flakes easily with a fork; remove and serve immediately.