Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves) Recipe - Javier Cabral, Paola Briseño González

Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves)

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Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée. Achiote, also called annatto, are yellow-orange seeds that lend sweet, peppery, citrus notes to dishes. Along with orange and lime, the bright flavors provide contrast to the tea-like aroma from the banana leaves, which are available at Asian markets. The pickled red onions add a spicy, finishing touch.

Javier Cabral

and

Paola Briseño González

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Citrusy Black Cod Roasted in Banana Leaves — *(Tikin Xic)*Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. Cochinita pibil is famously prepared this way, and throughout Quintana Roo and Yucatán, fish gets the same treatment. Tikin xic translates to “dry fish” in Mayan—the dish used to be made with dried fish. Today’s versions are anything but dry, especially when you use fish with a high oil content, like black cod. Photo: Victor Protasio

Active Time:

25 mins

Chill Time:

8 hrs

Total Time:

8 hrs 45 mins

Yield:

4 servings

Cook Mode (Keep screen awake)

Ingredients

Pickled Red Onions

1 medium red onion, very thinly sliced
1/2 cup fresh lime juice
1/4 habanero chile with seeds, minced
Kosher salt

Cod

1/4 cup achiote powder (ground annatto)
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 whole cloves
1 teaspoon whole allspice
1 teaspoon black peppercorns
1/3 cup fresh orange juice
1/3 cup distilled white vinegar
4 large garlic cloves
1 teaspoon kosher salt, plus more to taste
4 (1/2-pound) skinless black cod fillets
4 banana leaves
1 lime, thinly sliced
Pickled Red Onions
16 (5- to 6-inch) corn tortillas, warmed
2 cups black beans, warmed

Directions

Make the Pickled Onions

In a jar with a tight-fitting lid, combine the onion, lime juice, habanero, and a pinch of salt. Cover and shake gently. Refrigerate overnight, gently shaking the jar occasionally. Drain and season with salt to taste.

Make the Cod

Stir together achiote powder, cumin seeds, oregano, cloves, allspice, and peppercorns in a small skillet. Cook over medium, stirring occasionally, until fragrant, about 2 minutes.
Transfer spices to a blender, and process on low speed until coarsely ground, 1 to 2 minutes. Increase speed to high and process until finely ground, about 40 seconds. Add orange juice, vinegar, garlic, and salt; process until smooth, about 30 seconds, stopping to scrape down sides as needed.
Pat cod fillets dry with paper towels; arrange in a single layer in a baking dish. Pour marinade over fish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 400°F. Remove fish from refrigerator, and bring to room temperature. Using scissors, remove stiff edge of banana leaves, then cut into 14 by 8-inch rectangles. Wipe both sides of banana leaves with a damp kitchen towel to remove any dirt. Using tongs, hold each leaf a few inches over a gas flame, turning leaf often, until softened and aromatic, about 3 minutes. (The leaves will darken as they wilt.) Alternatively, soak the banana leaves in very hot tap water until pliable, about 10 minutes.
Wipe off excess marinade from fish; season both sides with additional salt. Place banana leaves, ridged side down, on a flat surface. Place 1 fillet, skin side up, in center of each banana leaf. For each fillet, fold short end of leaf up and over fish, then fold long end up and over to make a small packet around fillet. Arrange packets, seam side down, on a large rimmed baking sheet, and bake in preheated oven until fish is flaky, 15 to 20 minutes.
Using scissors, cut banana leaves from fish. Using a spatula, transfer fish to a serving platter. Discard banana leaves. Top fish with lime slices and Pickled Red Onions. Serve with tortillas and black beans.