Tikin-Xic
Submitted by: Amy Thompson, Clinton County Electric Cooperative
Servings 6
Calories 508kcal
Ingredients
- 2 pounds white fish snapper or bass
- 3 tablespoons Achiote paste
- 2 tablespoons white vinegar
- 1/2 teaspoon ground cumin
- 4 peppercorns
- 1 habanero pepper seeded
- 6 cloves garlic
- 3 whole cloves hard stems removed
- 1 orange zested and juiced
- Sea salt
- Few grinds black pepper
- Banana leaves can substitute with parchment paper or foil
- 2 Roma tomatoes sliced
- Cilantro
- 1/2 red onion sliced and separated into rings
- 1/4 cup water
- 1 cup hibiscus water* we used beer
Instructions
- In jar of blender, place achiote, vinegar, cumin, peppercorns, garlic, cloves, seeded habanero, orange juice and zest. Blend until smooth.
- In large glass pan, spread out banana leaves and place fish on top. Sprinkle with sea salt and a few grinds of pepper. Spread with the marinade. Place tomato slices, onion rings and a few cilantro leaves on top. Wrap with banana leaves, turn seam side down. Marinate at least one hour or overnight.
- Preheat oven to 350 F. Add water to dish and cover with foil. Bake 45 minutes or until fork tender.
- *To make hibiscus water, combine 1/2 cup hibiscus flowers and 2 liters boiling water. Let flowers steep for about 1/2 hour. Drain.
Notes
Nutrition information:
508 calories; 29.5g fat; 690mg sodium; 7.9g carbohydrates; 47.6g protein.
508 calories; 29.5g fat; 690mg sodium; 7.9g carbohydrates; 47.6g protein.
