New This Month

Pescado Tikin Xik

This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.

  • Servings: 12

Source: Martha Stewart Living, February 2003


  • 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


  1. 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.

  2. 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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