Tikin Xic Grilled Fish with Achiote and Citrus

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 drafted and published.

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 recipe, 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

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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.

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