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
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.