Tikin xic – Yucatán achiote fish baked in banana leaves

Ingredients for 4 portions

• 2Red snappers, butterflied
• 60 gAchiote paste
• 1Orange, juiced
• 2Limes, juiced
• 2 clovesGarlic
• to tasteSalt
• 2Banana leaves
• 2Tomatoes, sliced
• 1Yellow onion, in rings
• 1Bell pepper, green, in strips

On the side

• 250 gRice
• 1Red onion, in thin half-moons
• 1Habanero, finely chopped
• 2Limes, for the onion
• 12Corn tortillas

Method

1. Blend the achiote paste with the orange and lime juice, garlic and some salt into a smooth paste.
2. Rinse the fish and pat dry; ask the fishmonger to butterfly them, so they open like a book with the head and tail left on. Spread the achiote paste over the flesh and the skin.
3. Leave the fish to marinate in the fridge for 20 minutes.
4. Meanwhile, heat the oven to 200 °C. Pass the banana leaves over a gas flame or through a hot, dry frying pan for a few seconds to soften them, and line a roasting tin with them.
5. Mix the red onion with the habanero, lime juice and a little salt and leave to pickle. Habanero is very hot, so wash your hands afterwards.
6. Lay the fish open on the leaves, skin side down. Cover with the tomato, onion and pepper and fold the leaves over.
7. Bake for 30 minutes, until the fish is opaque all the way through and flakes easily with a fork.
8. Meanwhile, rinse the rice and put it in a saucepan with twice its volume of water and a little salt. Cover and cook over a low heat for about 18 minutes, until the water is absorbed.
9. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
10. Open the leaves and serve the fish with the rice, pickled onion and tortillas.

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