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Mexican BBQ tikin xic (achiote-marinated fish)

Mexican-style fish parcels with rice in the background

Mexican BBQ tikin xic (achiote-marinated fish)

Name: Mexican BBQ tikin xic (achiote-marinated fish)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 25g achiote paste; ¼ orange juiced; ½ lemon; 1 large garlic clove roughly chopped; 4 large pieces of banana leaf cleaned (optional); 4 skin-on cod fillets; 3 small tomatoes thinly sliced; ¼ onion thinly sliced; ¼ green pepper thinly sliced; small handful of coriander leaves; green salad and cooked rice to serve

Karla Zazueta

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

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Perfect for a special occasion, this delicious way of cooking fish is common in the Yucatán Peninsula in the south of Mexico

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Try Karla's Mexican BBQ tikin xic (achiote-marinated fish), then try baja fish tacos, aguachile, or bream tostadas with mango and lime salsa.

"This delicious way of cooking fish is common in the Yucatán Peninsula in the south of Mexico. They use a grouper fish, usually found in the area, marinated in achiote paste mixed with spices. My dad, who was the griller in my family, would try different ways of cooking fish on the barbecue and this was one of his favourites. At home I make it in the oven. It’s perfect for a special occasion."

Karla Zazueta grew up in Baja California, in the north of Mexico. When she moved to the UK 20 years ago, she brought all her family’s recipes that had been passed down through the generations with her. As well as writing about food and Mexican traditions, Karla runs cookery classes from her home and hosts regular sold-out supper clubs in venues across London. Her cookbook of family recipes, Norteña, is available now.