Name: Tikin Xic Fish
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.