PESCADO TIKIN XIK

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Pescado Tikin Xik image

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

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.

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