Tikin Xic Fish

Pan Crema Gamesa
Try this Tikin Xic fish recipe from Yucatán! This is a delicious marinated fish with a red recaudo sauce, which is a combination of achiote, cumin, oregano, bay leaf, cinnamon, clove, black pepper, and orange juice. The fish is cooked on a grill or, as we show you here, in the oven. Serve it with the delicious Galletas Pan Crema® Gamesa®.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons oregano, for the red recaudo
  • 1 tablespoon black pepper, for the red recaudo
  • 1/4 pinches cinnamon, for the red recaudo
  • 2 cloves, for the red recaudo
  • 2 bay leaves, for the red recaudo
  • 1 teaspoon cumin seeds, for the red recaudo
  • 3 cloves garlic, for the red recaudo
  • 1/4 onions, chopped, for the red recaudo
  • 90 grams achiote, (1 stick) in small pieces, for the red recaudo
  • 1/4 cups orange juice, for the red recaudo
  • salt, for the red recaudo
  • 1.5 kilos white fish, esmedregal, tilapia or huachinango, butterfly-open for grilling
  • banana leaf, roasted, for cooking the fish
  • salt, for seasoning the fish
  • 1/4 cups lime juice, for marinating the fish
  • 1/4 cups orange juice, for marinating the fish
  • 1 cup red onion, in slices
  • 1 cup green bell pepper, in slices
  • 1 cup tomato, in slices
  • 1 package Pan Cream® Gamesa® Cookies, for accompaniment
  • lemon, for decoration
  • cilantro
  • red onion, pickled
Preparation
40 mins
25 mins
Low
  • Grind the oregano, black pepper, cinnamon, cloves, and bay leaf in a molcajete until a fine powder is formed. Then add the cumin, garlic, and grind until a paste forms; this is called white recaudo, which is used in many Yucatán recipes. Add the onion and achiote and grind until fully integrated.
  • Pour the orange juice and salt, mix until combined, this will be your red recaudo, which we will use to cook the fish. Set aside.
  • Preheat the oven to 200 °C.
  • Place the roasted banana leaves on a tray and lay the butterfly-open white fish on top, then season with salt, add the lemon, orange juice, and brush with the red recaudo. Next, add the slices of red onion, green bell pepper, and tomato. Cover with a banana leaf and close it as if it were a tamale. Bake at 200 °C for 25 minutes.
  • Serve the Tikin Xic fish on the same banana leaf, decorate with yellow lemon, cilantro leaves, and serve on a Galleta Pan Crema® Gamesa. Accompany with pickled onions.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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