Tikin Xik Fish 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.

TIKIN XIK SEA BASS

Steps:

• Preheat oven to 400 degrees F. In a small food processor or mortar, grind achiote seeds with peppercorns, salt, oregano, chile piquin, garlic and juices to make a smooth paste. Unfold banana leaf. Cut off and reserve the tough center rib that runs along the bottom edge of each leaf with kitchen scissors.
• Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into eight 12-inch squares, being careful not to split them.
• Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf - it will become quite shiny. If you have an electric stove, hold leaf slightly above burner on medium-high setting.
• Place a filet of sea bass in center of square and spread achiote paste over top and bottom of the fish.
• Fold two sides of banana leaf over fish to enclose it and then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet.
• Assemble seven more packets in same manner and set aside to season for at least two hours.
• Bake fish packets in middle of oven 20 minutes and then transfer each to a large plate. Serve with pickled red onions.
• ONIONS: In a non-reactive bowl, mix all ingredients. Let onions marinate in refrigerator for at least 24 hours before using.

BALI BAKED FISH

Steps:

• Preheat the oven to 350 degrees F. Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish. In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides. Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork. Transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.

PESTO MAYONNAISE COVERED OPAKAPAKA FISH

Steps:

• Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
• Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
• Serve on top of rice or favorite salad greens.

TIKIN XIC

Steps:

• Serving suggestions:
• Add a serving of mixed, fresh vegetables on the side of each plate.
• Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.

WHOLE FISH, TIKIN XIK STYLE

Steps:

• 1. For the fish fillets in the recipe above substitute 1 large whole fish, such as snapper, grouper, or pompano, trimmed of fins and cleaned, head and tail left on. Rinse the fish, inside and out, under cold running water. Drain and blot dry with paper towels. Make 5 or 6 deep diagonal slashes, to the bone, in each side of the fish. Place the fish in a nonreactive roasting pan while you prepare the marinade as directed in the main recipe. Pour the marinade over the fish, using your fingers to spread it over both sides of the fish, working it into the slashes as well. Cover and let marinate, in the refrigerator, for 1 to 3 hours.2. Set up the grill for indirect cooking preheat to high. It is not necessary to use a drip pan.3. When ready to cook, set the fish on a piece of banana leaf or 4 to 6 layers of aluminum foil cut just larger than the fish and place in the center of the grill grate, away from the flame. Cover the grill and cook until the fish flakes easily when pressed with a finger, 40 to 60 minutes. Arrange the onion, tomato wedges, and epazote (if using) on top of the fish 5 minutes before the ending of the cooking time.4. Using two long spatulas, carefully remove the fish to a serving platter. Garnish as directed and serve with the "Dog's Nose" Salsa.Serves 4