Tikin-Xik Fish

2013-10-30
  • Yield : 1 serving
  • Cook Time : 45m
  • Ready In : 45m
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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

Method

Step 1

Prepare a charcoal grill for indirect cooking over medium-high heat.

Step 2

Wash the fish thoroughly and dry with paper towels. Sprinkle inside and out with the salt and pepper.

Step 3

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.

Step 4

Place the fish on a banana leaf and arrange the pimiento strips, red onions, tomatoes and garlic on top. Sprinkle with the oregano.

Step 5

Transfer the banana leaf to the grill and cook, covered, until the fish is cooked through, about 15 minutes.

Step 6

Serve with rice and refried beans, accompanied by tortillas.

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