Sheet Pan Pescado Tikin Xic
(tee-ken sheek)
Gulf Coast Sunsets: Bright & Fast Seafood
If you grew up anywhere near a Mexican household, you know the smell of a banana leaf hitting a hot flame. It is sweet, grassy, and instantly signals a celebration. Tikin Xic is the culinary emblem of the Mayan coast, originally made by slathering a massive grouper in earthy red achiote and burying it in beach coals. You might be staring down a Tuesday night in the suburbs, but you can capture that exact magic with a standard sheet pan and thick white fish fillets. The real diaspora secret here is the acid: swapping impossible-to-find fresh bitter orange for a precise blend of citrus and vinegar. Served right out of the steaming banana leaf with fiery Xnipec salsa, it is a direct line back to the shores of the Yucatán.
Ingredients
- orange juice1/4 cup
- grapefruit juice1/4 cup
- lime juice1/4 cup
- white distilled vinegar1/4 cup
- red onion1 1/2 med
- habanero peppers2 small
- dried Mexican oregano1 1/2 tsp
- kosher salt1 1/2 tsp
- achiote paste2 oz
- garlic3 med cloves
- ground cumin1/2 tsp
- black pepper1/2 tsp
- ground allspice1/4 tsp
- olive oil2 tbsp
- white fish fillets24 oz
- frozen banana leaves1 large package
- Roma tomato1 med
- green bell pepper1/2 med
- yellow wax pepper1 med
- Mexican lager beer1/4 cup
Method
- 01
Mix the bitter orange substitute.
In a small bowl or measuring cup, combine the orange juice, grapefruit juice, lime juice, and white distilled vinegar. This replicates the chemical and flavor profile of Yucatan's iconic Naranja Agria.
- 02
Cure the Salsa Xnipec.
In a glass bowl, combine the half-moon sliced red onion, minced habaneros, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and exactly 1/3 cup of your bitter orange substitute. Toss to submerge the onions and let them sit at room temperature for at least 30 minutes to cook out the raw bite.
- 03
Blend the recado rojo marinade.
In a blender, combine the achiote paste, garlic, the remaining 1 teaspoon of oregano, cumin, black pepper, allspice, the remaining 1 teaspoon of salt, 1 tablespoon of olive oil, and 1/2 cup of the bitter orange substitute. Blend until it becomes a smooth, vibrant red sauce.
- 04
Marinate the fish.
Place the fillets in a bowl, pour the marinade over them, and toss gently to coat. Let them sit on the counter for exactly 15 minutes. Do not let them sit longer, or the high acid will turn the delicate fish to mush before it hits the oven.
- 05
Temper the banana leaves.
Preheat your oven to 400°F. Turn a gas stove burner to medium (or use a hot, dry skillet on electric). Carefully pass the cut banana leaves over the heat for 3 to 5 seconds per section. They will instantly transform from matte green to a glossy dark green, releasing their oils and becoming flexible so they won't tear.
- 06
Assemble the sheet pan packet.
Line your sheet pan with the softened banana leaves, letting the edges hang over the sides. Place the marinated fish in the center and pour any remaining red marinade from the bowl right over the top. Layer on the red onion rings, sliced tomatoes, green peppers, and yellow wax peppers. Drizzle with the remaining 1 tablespoon of olive oil and splash the beer over the whole pile.
- 07
Wrap and bake.
Fold the overhanging banana leaves over the top of the fish to create a sealed packet. If they won't stay put, lay a piece of aluminum foil over the top to pin them down and trap the steam. Bake in the oven for 15 minutes.
- 08
Sear and serve.
Remove the pan from the oven and carefully peel back the top leaves to expose the fish, watching out for the hot steam. Return to the oven for 3 to 5 more minutes so the excess liquid evaporates slightly and the vegetables caramelize. Serve immediately out of the pan with the fiery Salsa Xnipec.
Notes
Salsa Xnipec translates to dog's nose.
The traditional accompaniment gets its name because the heat of the habaneros is guaranteed to make your nose run like a wet dog snout. It's an indispensable, highly acidic counterpoint to the earthy achiote.