TIKIN XIC FISH 6 servings

INGREDIENTS

FOR THE FISH

1


3 kg (6 2/3 lb) red snapper or grouper cleaned and opened from the head down. Leave the backbone in place.
4 tablespoons achiote paste
¼ teaspoon oregano
¾

cup sour orange juice or ½ cup orange juice ¼ cup freshly squeezed lime juice
4 tablespoons olive oil
1
banana leaf, heat-softened
salt to taste

FOR THE RED ONION ESCABECHE

2 tablespoons corn oil
2 habanero peppers
2 red onions, thinly sliced
½ cup apple cider vinegar
2 allspice berries
1 fresh bay leaf
1 sprig of thyme
salt to taste

PROCEDURE FOR THE FISH

Grind the achiote with oregano and orange juice. Add 3 tablespoons olive oil and salt, them mix.
Make slits in the flesh of the fish and pour the axiote mixture over it. Cover the fish with banana leaves and let stand 3 hours in the refrigerator.
The fish can be can be cooked directly on a grill (charcoal or gas), or inside a wire cage over direct heat. In both cases, when placing the fish on the fire, it must be opened and heated meat-side first, for 8 to 10 minutes, until that the exterior surface is golden brown. Flip and continue cooking for 7 to 10 minutes, or until the flesh easily detaches from the spine. Remove from heat, arrange the fish on a platter and serve immediately with pickled red onion and warm corn tortillas.

PROCEDURE FOR THE RED ONION ESCABECHE

Warm oil in a deep frying pan over medium heat, add the peppers and cook for 2 minutes. Add the onion and continue cooking another two minutes. Add vinegar, pepper and herbs; bring to a boil. Allow the strong vinegar smell to boil off, remove from heat and season. Chill.

Products

Axiote
Habanero chile
Snapper