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Gallery Pescado Tikin Xik Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3 1/2 ounces achiote paste 2 allspice berries 1/4 teaspoon cumin seeds 1/4 teaspoon whole black peppercorns 1/4 teaspoon dried oregano, preferably Mexican 2 garlic cloves 2 tablespoons freshly squeezed lime juice 2 tablespoons freshly squeezed orange juice 1/4 cup white vinegar 1 teaspoon coarse salt 4 skinless red snapper fillets (3 pounds) Vegetable oil, for brushing Lemon wedges, for serving Cebollas Encurtidas Salsa Roja for Pescado Tikin Xik
Gallery Pescado Tikin Xik
Recipe Summary Servings: 12
Gallery
Pescado Tikin Xik
Pescado Tikin Xik
Pescado Tikin Xik
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3 1/2 ounces achiote paste 2 allspice berries 1/4 teaspoon cumin seeds 1/4 teaspoon whole black peppercorns 1/4 teaspoon dried oregano, preferably Mexican 2 garlic cloves 2 tablespoons freshly squeezed lime juice 2 tablespoons freshly squeezed orange juice 1/4 cup white vinegar 1 teaspoon coarse salt 4 skinless red snapper fillets (3 pounds) Vegetable oil, for brushing Lemon wedges, for serving Cebollas Encurtidas Salsa Roja for Pescado Tikin Xik
Directions
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.
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All Reviews for Pescado Tikin Xik
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All Reviews for Pescado Tikin Xik
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
