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Posted on Feb 6, 2008 in
Tikin Xic

This fish recipe comes from the Ancient Mayan Southern region of Mexico. I experienced this down at a small fishing camp in Loreto a few years back. They used some of the local Bass, but any white fleshed fish would substitute nicely. Achiote Paste & Epazote can be found in large supermarkets, or Latin food stores. Cilantro will change the recipe, but be a good substitute should Epazote not be available.

Tikin Xic

6 Servings

6 Ea. 6 oz. Grouper, Bass or White Flesh Fish

16 Oz. Achiote Paste

½ TBSP Chopped Chipotle Pepper in Adobe

2 Ea. Diced Onions

2 Ea. Diced Green Bell Peppers

3 Ea. Ripe Tomatoes, Chopped

8 Sprigs Chopped Epazote

6 Ea. Banana Leaves, or use Aluminum Foil

Salt, Pepper

Marinate the fillets with the achiote & chipotle pastes, season with salt & fresh ground black pepper. Place each fillet in a banana leaf, or aluminum foil and then top with the onions, tomatoes, peppers & epazote. Wrap up fillet, and then grill for 15 minutes on medium heat until the fish is steamed & thoroughly cooked. A side of rice and a simple green salad with olive oil, cider vinegar, fresh orange segments and juice from the oranges finishes this off for another great meal that is relatively simple.