Best Pescado Tikin Xik Recipes

Pescado Tikin Xik image

Provided by Martha Stewart

Number Of Ingredients 15

3 1/2 ounces achiote paste
2 allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
1/4 teaspoon dried oregano, preferably Mexican
2 garlic cloves
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1/4 cup white vinegar
1 teaspoon coarse salt
4 skinless red snapper fillets (3 pounds)
Vegetable oil, for brushing
Lemon wedges, for serving
Cebollas Encurtidas
Salsa Roja for 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 image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 4

8 plum tomatoes
1 serrano pepper or small jalapeno
1 small garlic clove
1/2 teaspoon coarse salt, plus more for seasoning

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.