Here's our version of the Yucatan dish tikin xic, which is traditionally baked in a banana leaf.
- 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
- Combine 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.
- Meanwhile, 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.
- Preheat 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.