Pescado Tikin Xik Recipes

TIKIN-XIK FISH

Steps:

• Prepare a charcoal grill for indirect cooking over medium-high heat.
• Wash the fish thoroughly and dry with paper towels. Sprinkle inside and out with the salt and pepper.
• Dissolve the achiote paste in the sweet orange juice, sour orange juice and vinegar. Rub the fish very well, inside and out, with the mixture. Refrigerate for 3 hours.
• Place the fish on a banana leaf and arrange the pimiento strips, red onions, tomatoes and garlic on top. Sprinkle with the oregano.
• Transfer the banana leaf to the grill and cook, covered, until the fish is cooked through, about 15 minutes.
• Serve with rice and refried beans, accompanied by tortillas.

PESCADO TIKIN XIK

Steps:

• Puree all ingredients except fish, oil, and lemon in a blender until smooth. Place fish in a nonreactive container, and pour marinade over the fish; turn to coat evenly. Refrigerate, covered, 1 hour.
• Preheat oven to 400 degrees. Brush a baking sheet with oil. Remove fish, letting excess marinade drip off, and arrange in a single layer on sheet; brush with remaining oil. Bake until fish is firm and cooked through, about 15 minutes. Serve hot, with lemon wedges on the side.

SALSA ROJA FOR PESCADO TIKIN XIK

Steps:

• Heat a small skillet over medium heat. Add tomatoes; roast until softened and charred, about 12 minutes. Transfer to a plate; set aside. In same skillet, roast serrano until charred, about 8 minutes. Transfer to a bowl; cover with plastic wrap, and let stand 10 minutes.
• Peel tomatoes and pepper. Roughly chop tomatoes; place in a small bowl. Mound pepper, garlic, and salt on a cutting board; chop to form a rough paste. Stir into the tomatoes; season with salt.