Tikin Xic (Yucatecan Achiote-Grilled Fish)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g sea bass fillets
- 2 tbsp achiote paste
- 80 ml orange juice
- 1 tbsp lime juice
- 2 garlic cloves
- 0.5 red onion
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 204 kcal
- Protein
- 28.2 g
- Carbohydrate
- 5.4 g
- of which sugars
- 3.1 g
- Fat
- 7.4 g
- of which saturates
- 1.4 g
- Fibre
- 0.8 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the achiote paste with the orange juice, lime juice, crushed garlic cloves and olive oil.
- 2
Coat the sea bass fillets in the achiote marinade and leave for 10 minutes.
- 3
Thinly slice the red onion and scatter over a hot griddle pan.
- 4
Lay the fillets skin-side down on the griddle and cook for 3-4 minutes, then turn carefully and cook for a further 2-3 minutes until the fish flakes easily and is cooked through.
- 5
Serve the fish on top of the softened red onion with any extra marinade spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.