Tikin Xik Sea Bass Recipes

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.

Steps:

• Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

Steps:

• Preheat oven to 400 degrees F.
• For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
• For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
• Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.

Steps:

• Preheat the oven to 450 degrees F.
• Place the fish on one half of a sheet of parchment paper large enough to wrap the entire fish. Season the fish inside and out with salt and pepper. Tuck the herbs inside of the fish. Spread the potatoes, onion and tomatoes over and around the fish. Drizzle with the 3 tablespoons olive oil and the 1/2 cup wine and season again with salt and pepper. Fold the other half of the paper over the fish, double fold the edges and crimp. Place the package on a baking sheet and place in the center of the oven and bake for 25 minutes.
• In a saute pan, sweat shallots and garlic. Add the remaining 1 cup of wine and clam broth. Reduce by half. Toss pasta with reduction. Remove the package from the oven and cut it open with scissors. Let sit a few minutes.
• Divide the pasta among 4 plates, then fillet the fish and divide it among the plates. Arrange several spoonfuls of the vegetables around the fish and ladle some of the juices over the fish and pasta. Drizzle with some of the cooking juices and extra virgin olive oil.
• Arugula Salad: Place arugula on a large platter. Squeeze lemon juice over and drizzle with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top.

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.