TIKINXIC
Steps:
- For the Axiote sauce:
- Stir the lime juice with garlic, salt, pepper and axiote. Set aside.
- For the fish:
- Marinate each fish fillet in axiote sauce for 5 minutes.
- Open the banana leaf, cut it in 4 pieces and equally place some of the vegetables and fish. Close it up as if it were a package and bake in a preheated 330 degree F oven for 4 minutes on each side.
- Serve it with grilled green beans and rice, if desired.
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.
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
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.
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- Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
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