Best Tikin Xic Mayan Grilled Fish Recipes

TIKIN-XIK FISH

Tikin-Xik Fish image

Provided by Food Network

Time 3h45m

Yield 1 serving

Number Of Ingredients 16

Ingredients

One 800-gram hogfish, snapper or grouper, gutted and scaled
3 grams fine salt
2 grams black pepper
150 grams achiote paste
150 milliliters sweet orange
120 milliliters sour orange juice
10 milliliters white vinegar
1 banana leaf
120 grams pimiento morron, sliced into strips
165 grams red onion, sliced
75 grams plum tomato, sliced
5 grams garlic, sliced
5 grams dried oregano
100 grams cooked rice, for serving
75 grams refried beans, for serving
5 corn tortillas, for serving

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

Tikin Xic image

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

Ingredients

6 pieces fish fillets (grouper or any white fish)
18 ounces achiote paste (recipe immediately following)
2 whole white onions, sliced
2 whole green peppers, sliced
3 tomatoes, sliced
6 sprigs epazote
6 banana leaves

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

YUCATáN FISH

Yucatán Fish image

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

Ingredients

1 medium red onion, thinly sliced
Salt and pepper
1 serrano pepper, sliced or chopped
1/2 cup orange juice
1/4 cup lime juice, more as needed
2 teaspoons achiote (annatto) powder, available in Latino and Indian markets
Pinch of cinnamon
1/2 teaspoon dried Mexican oregano
1/4 teaspoon chipotle chile
1/2 teaspoon cumin seed
1/2 teaspoon cloves
6 allspice berries
4 garlic cloves, smashed to a paste
1 3/4 pound grouper or sea bass fillet, skin on
2 ripe tomatoes, sliced thick
Banana leaves, available in Latino and Asian markets, or use parchment or foil

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.