Tikinxic Recipes

Steps:

• For the Axiote sauce:
• Stir the lime juice with garlic, salt, pepper and axiote. Set aside.
• For the fish:
• Marinate each fish fillet in axiote sauce for 5 minutes.
• Open the banana leaf, cut it in 4 pieces and equally place some of the vegetables and fish. Close it up as if it were a package and bake in a preheated 330 degree F oven for 4 minutes on each side.
• Serve it with grilled green beans and rice, if desired.

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:

• Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
• Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
• Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
• Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.

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.

Steps:

• Serving suggestions:
• Add a serving of mixed, fresh vegetables on the side of each plate.
• Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.