YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
TIKIN XIK SEA BASS
Provided by Food Network
Yield 8 servings
Number Of Ingredients 16
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.
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
WHOLE FISH, TIKIN XIK STYLE
Number Of Ingredients 0
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
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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