[CH] mex.029 Pescado En Tikin Xik

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pescado En Tikin Xik (Broiled Fish Seasoned with Achiote)
 Categories: Fish, Mexican, Bbq
      Yield: 6 servings
 
      2    Groupers or red snappers
           -(about 2 1/2 pounds each)
      1 tb ground achiote seeds
    1/4 ts peppercorns
  1 1/2 ts salt
    1/4 ts oregano, lightly toasted in
           -a small frying pan
    1/4 ts hot paprika
      3 cl garlic, peeled
    1/4 c  Seville orange juice or
           mild white vinegar
 
  One day ahead:
  
  Do not scale the fish.  Remove the heads and tails and open out the
  fish flat in one piece. Remove the backbone.
  
  In a blender or food processor, blend all the ingredients together to
  a smooth paste.  Spread the paste over the flesh of the fish and set
  it aside to season for several hours of every night.
  
  On serving day:
  
  Brush the seasoned side of the fish with a little olive oil and cook
  it, seasoned side down, over the charcoal or under the broiler for
  about 10 minutes.
  
  Turn the fish over and cook it on the skin side for a slightly longer
  period or until the flesh is _just_ cooked through - about 15 to 20
  minutes, depending on the fish.
  
  Serve the fish hot with fresh tortillas, so that everyone can make his
  own tacos, with small dishes of the following served separately:
  
  Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado
  Pickled onion rings (does anybody really want this recipe!?) Sliced
  tomato Sliced Seville oranges
  
  Source: The Cuisines of Mexico, by Diana Kennedy
 
MMMMM
 

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