Tasty and easy fish for any occasion

This seafood dish is called pescado tikin xic (pronounced “peskahdoh teekeen sheek“). It is a well-known dish in Mexico. I am excited to share this recipe with you, to add to the easy-to-create recipes I have posted in the past.

In Search of Authentic Cuisine

I love to travel and I also love to meet with chefs and other people who love to talk about food. During my most recent vacation to Mexico, I reached out to the staff at El Dorado Seaside Suites to find some great food to share with others. Chef Juan Carlos Vargas was on board to guide me through a quick and delicious dish.

Chef Vargas prepared pescado tikin xic. He described this as a seafood dish inspired by the Mayans. This group of people had a major influence on the Yucatan Peninsula, not only in the cuisine but also in the architecture and art in the area. This seafood dish is easy, flavorful and overall a beautiful display of Mexican cuisine.

This recipe is perfect for any cooking level, mainly because it uses few ingredients and has easy to follow steps. Chef Vargas shared that this fish has a light flavor and cooks up well. This is an amazing seafood dish for any time of year, however I think it is an even greater addition to your summertime grilling.

Delving into the Ingredients

For this recipe you will use pescado mero, which is a type of grouper. Pescado mero is very common in Mexico, especially in the Gulf of Mexico, where the Yucatan Peninsula is located.  As you can see in the video below, grouper tends to be a larger fish. (You want a big, light fish, as you will be stuffing it with a variety of vegetables.) 

You will also use achiote paste. This spice adds a slight peppery flavor to your dish. It also provides a nice red color to whatever dish uses it. I think of it like the saffron used in Spanish dishes. Saffron colors the rice found in paella a bright yellow, but it does not provide much extra flavor.

Achiote comes from the annatto seed, and can be found in Hispanic grocery stores or the ethnic foods section of your grocery store. Sazón Goya is inexpensive and easy to use in these types of dishes. If you wish to make your own achiote paste, I recommend trying one of these  recipes from Bon Appetit or The Spice House. 

The peppers used to make tikin xic are not spicy. Chef Vargas used a special pepper called chile xcatic for his version of pescado tikin xic. This type of pepper is native to Mexico, however you can substitute yellow wax peppers for a similar flavor.

 

A Note About this Recipe

I have included the recipe in both English and Spanish. The bilingual ingredients are listed below. The video shows Chef Juan Carlos Vargas talking us through how to create pescado tikin xic in Spanish. Since not everyone speaks Spanish, I have also included a brief summary of what he shared in the English directions.

This seafood dish creates a flavorful and colorful display of the fish. Not only is it delicious, but it will also make you look like a master chef. Thanks to the staff at El Dorado Seaside Suites for providing another amazing culinary experience. Check out what other people have to say about the resort from an article by U.S. News & World Report.

Here is the video of Chef Juan Carlos Vargas en acción. (This was such a fun dish to watch!)

Pescado Tikin Xic 

Ingredientes:

• 2 kg. de pescado mero (en un “baño de hielo” antes de cocinar)
• 200 gr. de achiote rojo
• 100 ml. de vinagre
• 300 ml. de jugo de naranja agria
• 150 ml. de jugo de limón
• Rodajas de tomate*
• Rodajas de cebolla morada*
• Chile xcatic (chile guero)*
• Sal*
• Pimienta*
• Hojas de plátano

*la cantidad es una preferencia personal

Instrucciones

1. Primero, pre-caliente el horno a 120 grados Celsius.
2. Segundo, cubra una bandeja para hornear con papel de aluminio. Después, ponga las hojas de plátano sobre el papel de aluminio.
3. Tercero, mezcla el jugo de naranja, vinagre, achiote rojo, jugo de limón, pimienta y sal (su preferencia de sabor) en un tazón pequeño.
4. Cuarto, ponga el pescado en un plato profundo o en una bandeja.
5. Próximo, vierta la salsa de achiote sobre el pescado, para cubrírlo completamente.
6. Entonces, envuelta el pescado en las hojas de plátano.
7. Finalmente, cocine el pescado por 20 minutos.

 

Ingredients:

• 4 to 5 lb. grouper (in an ice bath until ready to cook)
• 1 c. achiote paste
• 1/2 c. vinegar
• 1 c. orange juice
• 3/4 c. lemon juice
• Tomato slices* 
• Purple onion slices* 
• Poblano or yellow wax peppers* 
• Salt*
• Pepper*
• Banana leaves

*amount is a personal preference

Directions

1. First, pre-heat the oven to 355 degrees Fahrenheit.
2. Second, cover a baking sheet in aluminum foil. Then, place the banana leaves over the aluminum foil.
3. Third, blend the orange juice, vinegar, achiote paste, lemon juice, pepper and salt (to taste) in a small bowl.
4. Fourth, place the fish in a deep dish or pan.
5. Next, pour the achiote sauce over the fish, to completely cover the fish.
6. Then, wrap the banana leaves around the fish.
7. Finally, cook the fish for about 20 minutes.

So…what did you think?

Do you have a variation you would like to share? What seasonings do you like? What do you serve with your pescado tikin xic? Drop me a line and share it with the group. If you’re looking for another delicious seafood dish, check out my lesson on lobster sancocho, straight from the Dominican Republic.