Name: Mexican BBQ tikin xic (achiote-marinated fish)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 25g achiote paste; ¼ orange juiced; ½ lemon; 1 large garlic clove roughly chopped; 4 large pieces of banana leaf cleaned (optional); 4 skin-on cod fillets; 3 small tomatoes thinly sliced; ¼ onion thinly sliced; ¼ green pepper thinly sliced; small handful of coriander leaves; green salad and cooked rice to serve

Mexican-style fish parcels with rice in the background

25g achiote paste
¼ orange
juiced
½ lemon
1 large garlic clove
roughly chopped
4 large pieces of banana leaf
cleaned (optional)
4 skin-on cod fillets
3 small tomatoes
thinly sliced
¼ onion
thinly sliced
¼ green pepper
thinly sliced
small handful of coriander leaves
green salad and cooked rice
to serve

Method

step 1
In a blender, whizz the achiote, orange and lemon juice, garlic, 1 tsp salt and a pinch of black pepper until smooth and thick.
step 2
Soften the banana leaves, if using, in a hot pan for a few seconds, then transfer to a plate or board. Put each cod fillet on a leaf or piece of foil and brush with the marinade. Top with slices of tomato, onion, pepper and coriander leaves, and wrap the leaf or foil around well.
step 3
If using a barbecue, put over the hot grill, away from the direct heat, for 20 mins, flipping halfway. Alternatively, heat the oven to 180C/160C fan/gas 4 and cook for 30 mins.
step 4
Carefully unwrap the fish and serve on a platter alongside a green salad and rice, if you like.