Tikin Xic Grilled Fish with Achiote and Citrus

By · Reviewed by AislePrompt Editorial · ·

Fresh fish marinated in achiote and sour orange juice, then wrapped in banana leaves and grilled for a smoky, tender finish. This mexican-inspired seafood ready in about 35 minutes pairs achiote paste, sour orange juice, garlic cloves, minced 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: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp achiote paste, 3/4 cup sour orange juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  2. Step 2: Place 4 white fish fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Marinate for 1 hour in the refrigerator.
  3. Step 3: Preheat grill to medium heat (around 375°F). If using, brush 4 banana leaf pieces with 2 tbsp vegetable oil and warm them on the grill for 1 minute until pliable.
  4. Step 4: Place each marinated fish fillet on a banana leaf piece, top with thinly sliced onion from 1 small white onion, then fold the leaves to form packets, securing with kitchen twine if needed.
  5. Step 5: Grill the packets over indirect heat for 15-20 minutes until fish flakes easily with a fork, turning packets once halfway through.
  6. Step 6: Carefully unwrap and serve the fish with fresh lime wedges and rice or salad.

Equipment for this recipe

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Frequently asked questions

How long does Tikin Xic Grilled Fish with Achiote and Citrus take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tikin Xic Grilled Fish with Achiote and Citrus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep achiote paste from drying out.

Can I substitute ingredients in Tikin Xic Grilled Fish with Achiote and Citrus?

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 Tikin Xic Grilled Fish with Achiote and Citrus 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 Tikin Xic Grilled Fish with Achiote and Citrus?

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.

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