Pescado Tikin Xic al Sartén
(tee-keen sheek)
The Grandmother's Glossary: Foundations & Hacks
In the Yucatán, Tikin Xic is an event: a massive grouper slathered in crimson achiote and buried in a smoking earth oven. But grandmothers are pragmatists. This is the brilliant, weeknight adaptation for the modern kitchen: fish fillets steamed in their own citrusy juices inside a hot cast-iron skillet lined with a banana leaf. It delivers all the smoky, earthy, fiercely acidic soul of the Mexican Caribbean coast, right on a Tuesday night.
Ingredients
- fresh sweet orange juice1/4 cup
- fresh lime juice1/4 cup
- white vinegar1 tsp
- commercial achiote paste2 oz
- garlic3 large cloves
- dried Mexican oregano1/2 tsp
- ground cumin1/4 tsp
- freshly ground black pepper1/4 tsp
- olive oil2 tbsp
- kosher salt1/2 tsp
- firm white fish fillets4 med
- banana leaf1 large
- white onion1/2 med
- red bell pepper1 small
- tomato1 med
Method
- 01
Blend the citrus and spices into a vibrant red marinade.
In a blender, combine the orange juice, lime juice, vinegar, achiote paste, garlic, oregano, cumin, black pepper, one tablespoon of the olive oil, and the salt until smooth and velvety.
- 02
Coat the dry fish fillets in the achiote marinade.
Ensure the fish is completely dry so the paste adheres properly, then slather the fillets in the marinade and let them sit at room temperature for twenty minutes.
- 03
Soften the banana leaf over an open stove flame.
Using tongs, pass the leaf back and forth a few inches over the flame until it turns glossy green and smells like sweet tea, then cut it to fit the bottom of your largest skillet with enough excess to fold over the fish.
- 04
Build the fish packets in a hot skillet.
Place a large cast-iron skillet over medium-high heat, add the remaining tablespoon of oil, lay the banana leaf flat, and place the marinated fish on top followed by the onion, pepper, and tomato slices.
- 05
Cover and steam the fish in its own juices.
Fold the edges of the banana leaf over the fish, cover the skillet tightly with a lid, reduce the heat to medium, and let it cook undisturbed for eight to ten minutes.
- 06
Transfer the fish to a platter and serve immediately.
The fish is ready when it is opaque and flakes easily; carefully lift the leaf and fish together onto a plate and serve alongside warm corn tortillas, refried black beans, and pickled red onions.
Notes
Sourcing the right fish is critical for a skillet preparation.
You want a firm-fleshed white fish like red snapper, halibut, or mahi-mahi that can withstand the intense heat and robust marinade without disintegrating in the pan.
The sour orange substitution mimics the exact chemistry of Seville oranges.
Finding authentic naranja agria in the States is rare, but blending sweet orange juice, lime juice, and a splash of white vinegar perfectly replicates its sharp, bitter-floral bite.
Pickled red onions are a non-negotiable garnish.
The sharp acidity and fiery heat of a proper cebolla curada are essential to cut through the earthy richness of the achiote.