- 0:30 Prep
- 0:35 Cook
- 4 Servings
- Advanced
Here’s our version of the Yucatan dish tikin xic, which is traditionally baked in a banana leaf.
Ingredients
- 2 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black peppercorns, crushed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 80ml (1/3 cup) lime juice
- 60ml (1/4 cup) orange juice
- 4 (about 220g each) firm white fish fillets
- 1 green capsicum, cut into 1cm strips
- 1 red capsicum, cut into 1cm strips
- 1 large red onion, halved, cut into thin wedges
- 1 fresh jalapeno chilli, sliced
- 1 tablespoon olive oil
- 1 tomato, cut into thick wedges
- Fresh coriander leaves, to serve
- Steamed rice, to serve
Method
- Step 1Combine garlic, paprika, cumin, coriander, pepper, oregano, ground cloves and combined juice in a large bowl. Add fish and turn to coat. Cover. Place in fridge for 30 minutes to marinate.
- Step 2Meanwhile, preheat a barbecue grill or chargrill on medium-high. Place the combined capsicum, onion, chilli and oil in a large bowl. Season. Toss to combine. Cook, turning, for 5-6 minutes or until charred and tender. Transfer chilli to a chopping board and thickly slice.
- Step 3Preheat oven to 200°C. Place one-third of the vegetables and chilli in the base of a large baking dish. Top with the fish and pour over the marinade. Season with salt. Top with tomato and remaining vegetables and chilli. Cover with foil and bake for 15 minutes. Uncover and bake for 10 minutes or until fish is just cooked through and flakes easily when tested with a fork. Sprinkle with coriander and serve with rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1134 kj
Energy
9g
Fat Total
2g
Saturated Fat
4g
Fibre
37g
Protein
119mg
Cholesterol
168.45mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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