Best Tikinxic 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.

Tikin Xic image

Provided by Chef Otaktay

Time 53m

Yield 6 serving(s)

Number Of Ingredients 7

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

Tikin-Xik Fish image

Provided by Food Network

Time 3h45m

Yield 1 serving

Number Of Ingredients 16

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.

Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.