Tikin Xic (Sea Bream Cooked in Banana Leaves) | olivemagazine

Ingredients

• 1 large sea bream butterflied and pin-boned
• 2 banana leaves cooked in hot water for 20 seconds to soften
• corn tortillas and lime wedges to serve
• ¼ onion halved
• 4 garlic cloves unpeeled
• 25ml olive oil plus 1 tsp
• ½ tsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 200g achiote paste (available online)
• 400ml orange juice (from 5-6 oranges)
• 40ml cider vinegar
• 3 bay leaves
• 2 avocados peeled and stoned
• 50g coriander
• 50ml lime juice
• 50ml olive oil
• 1 each yellow and red pepper deseeded and julienned
• coriander finely chopped
• 100ml olive oil