Citrusy Black Cod Roasted in Banana Leaves (Tikin Xic)
Something beautiful happens with 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 supermarkets.