TIKIN-XIK FISH
Provided by Food Network
Time 3h45m
Yield 1 serving
Number Of Ingredients 16
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.
SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
- For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
- Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.
BLACKENED SEA BASS
Steps:
- Preheat oven to 350 degrees F.
- Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
- It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
- Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.
- *Cook's Note: if loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture.
- Mix well. Store in glass or plastic container with lid.
- Yield: about 1 1/2 cups
PESCADO TIKIN XIK
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
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 XIC
This is an Ancient Mayan recipe Erika managed to get from her mother and she shared it wit me and my rez it was great and I hope you too can enjoy this Ancient Mayan recipe
Provided by Chef Otaktay
Categories Native American
Time 53m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 224, Fat 1.8, SaturatedFat 0.4, Cholesterol 99, Sodium 146.6, Carbohydrate 8.1, Fiber 2, Sugar 4.1, Protein 42.3
SALSA ROJA FOR PESCADO TIKIN XIK
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 1 cup
Number Of Ingredients 4
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.
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