Tikin Xic-Style Achiote Swordfish with Pickled Red Onions

Steps

1. Step 1

   Make the pickled onions first so they have time to soften. Put the sliced red onion in a heatproof jar or bowl. In a small saucepan, bring the white vinegar, lime juice, sugar, salt and oregano to a simmer, then pour it over the onions. Press the onions down so they are submerged and set aside at room temperature, stirring once or twice.

   10 min

   • 1 red onion
   • 1/2 cup white vinegar
   • 1/4 cup fresh lime juice
   • 1 tsp sugar
   • 1 tsp kosher salt
   • 1 tsp dried oregano
2. Step 2

   Make the marinade: in a bowl, whisk the achiote paste with the orange juice, lime juice, olive oil, garlic, cumin and salt until smooth, mashing any lumps of paste against the side of the bowl with a fork.

   5 min

   • 3 tbsp achiote paste (recado rojo)
   • 1/3 cup fresh orange juice
   • 3 tbsp fresh lime juice
   • 3 tbsp olive oil
   • 2 cloves garlic
   • 1/2 tsp ground cumin
   • 1 tsp kosher salt
3. Step 3

   Pat the swordfish dry and put it in a shallow dish. Pour over about two-thirds of the marinade, turning to coat both sides. Reserve the rest for the vegetables. Let the fish sit in the refrigerator while the oven heats, 20 to 30 minutes (no longer than 45, or the citrus will start to firm up the fish).

   25 min, hands-off

   • 4 swordfish steaks (about 6 oz each, 1 inch thick)
4. Step 4

   Heat the oven to 425°F. Tear four large sheets of foil, about 15 inches each. Toss the tomato strips and both bell peppers with the olive oil, a good pinch of salt and the reserved marinade.

   425°F

   • 2 plum tomatoes
   • 1 green bell pepper
   • 1 red bell pepper
   • 2 tbsp olive oil
   • kosher salt
5. Step 5

   Build the packets: pile a quarter of the vegetables in the center of each sheet of foil, set a swordfish steak on top and spoon over any marinade left in the dish. Bring the long sides of the foil up over the fish, fold them together, then fold in the ends to seal a loose packet with a little air space inside. Set the packets on a rimmed baking sheet.

   10 min

6. Step 6

   Roast until the fish is just opaque all the way through and the peppers are tender, 18 to 20 minutes. Open one packet carefully (the steam is hot) and check the thickest part of the fish with a fork: it should flake but still look moist.

   20 min, hands-off · 425°F

7. Step 7

   While the fish roasts, warm the tortillas: toast them a few at a time in a dry skillet over medium-high heat, about 30 seconds a side, and keep them wrapped in a clean towel.

   5 min

   • 8 corn tortillas
8. Step 8

   Serve the packets open, or slide each fish and its vegetables onto a plate with the juices spooned over. Top with a generous tangle of drained pickled onions and the cilantro, and pass lime wedges and warm tortillas at the table.

   • 1/4 cup cilantro leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026