💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › recipe… captured on 2022-07-16 at 19:51:31.
View Raw
More Information
⬅️ Previous capture (2022-06-12)
-=-=-=-=-=-=-
- Exported from MasterCook *
PESCADO EN TIKIN XIK (BROILED FISH SEASONED W
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Groupers or red snappers
-(about 2 1/2 pounds each)
Yield: 6 servings
_One_day_ahead_:
Do not have the scales removed from the fish. Have
the heads and tails removed and the fish opened out
flat in one piece. Remove the backbone. 1 tablespoon
ground achiote (annato) seeds Available in the Latin
American food section of most supermarkets and Latin
American and Carribean markets. 1/4 teaspoon
peppercorns 1 1/2 teaspoons salt, or to taste 1/4
teaspoon oregano, lightly toasted in a small frying
pan 1/4 teaspoon hot paprika 3 cloves garlic, peeled
1/4 cup Seville orange juice, or mild white vinegar
In a blender or food processor, blend all the
ingredients together to a smooth paste. Spread the
paste over the flesh of the fish and set it aside to
season for several hours of every night.
_On_serving_day_:
Brush the seasoned side of the fish with a little
olive oil and cook it, seasoned side down, over the
charcoal or under the broiler for about 10 minutes.
Turn the fish over and cook it on the skin side for a
slightly longer period or until the flesh is _just_
cooked through - about 15 to 20 minutes, depending on
the fish.
Serve the fish hot with fresh tortillas, so that
everyone can make his own tacos, with small dishes of
the following served separately:
Toasted oregano Chopped chiles habaneros or cayennes
Sliced avocado Pickled onion rings (does anybody
really want this recipe!?) Sliced tomato Sliced
Seville oranges
Source: The Cuisines of Mexico, by Diana Kennedy
- - - - - - - - - - - - - - - - - -