Achiote-marinated fish grilled in banana leaves (tikin xik), with xnipek salsa
Rick Bayless · ♥ 196 likes · 3.7K views · 23 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- fish
- achiote
- lime juice
Drizzle lime juice over the achiote and mash it into a paste.
Smear the marinade all over the fish and refrigerate about half an hour, or up to three hours.
- banana leaves
- schnipek
Serve with xnipek, a tomato salsa with chopped habanero chilies.
Xnipek salsa and why beer tames chili heat
If the banana leaves are stiff, pass them over an open flame or steam them 20 minutes to soften.
Wrapping the fish in banana leaves
Lay fish on a leaf with plenty of marinade, dab more on top, fold the sides, top and bottom over, and tie both ways with strips torn from the leaf.
Put the packets on a very hot grill and cook about 10 minutes without turning.