Main Dish

Tikin Xic (Yucatán-Style Fish)

Coating whole fish in a bright-red chili, annatto and sour orange paste then cooking in a banana leaf is a dish with Mayan roots. Along the Yucatán peninsula, the fish is cooked over coals or in a heated cooking pit. We’re using fillets for simplicity and they a... Coating whole fish in a bright-red chili, annatto and sour orange paste then cooking in a banana leaf is a dish with Mayan roots. Along the Yucatán peninsula, the fish is cooked over coals or in a heated cooking pit. We’re using fillets for simplicity and they are just as delicious baked in the oven without the banana leaves.   Read More Read Less
15m
PREP TIME
10m
COOK TIME
211
CALORIES
13
INGREDIENTS

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NUTRITION INFORMATION

(per Serving)

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