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From Chef Ricardo Muñoz Zurita
This recipe is inspired but the legend of the Tikin Xic Fish. In the original recipe, the entire fish is spread with achiote paste and cooked over coconut coals because wood is usually an intense fire that burns quickly. Chef Ricardo Muñoz Zurita simplified the recipe by using fish fillets to avoid the bones. He bakes it in a pan, considering that everyone does not have a garden to a grill with with wood. Both this recipe and the original are excellent. Unfortunately restaurants make so many corrections that sometimes the magnificence of this special recipe is lost.
INGREDIENTS for the Yucatec Mayan Tikin Xic Fish
For the Fish
- 6 sea bass fillets, cut thin about 150g each
- 1 tbsp minced garlic
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 tbsp olive oil for frying
For the Achiote Paste
- 110 gr achiote paste
- 2 cloves
- ¼ cup chopped white onion
- 4 large peeled garlic cloves
- 2 ancho peppers
- ½ tsp black pepper
- ½ cup orange juice
- ½ cup fresh orange juice
- 50g chopped white onion
- 1 xcatik chili, seeded and deveined
- 200 grams of roasted tomatoes
- 2 tsp salt
- 6 tbs chopped tomato
- 1 tsp finely chopped cilantro
- 1 tbsp finely chopped white onion
- 1 tsp lime juice
- ½ tsp salt
- 1 cup of cooked black beans
- ½ cup bean broth
- 12 slices of ripe plantain 0.5 cm thick chips
- 3 tortillas cut into strips 3 cm long and 0.5cm wide chips
- 6 slices of avocado
- 6 cilantro sprigs
- 6 tbsp salsa Ixtepec
Dry the fillets with a paper towel to remove excess moisture. Spread garlic salt and pepper on the fish fillets. Place a spoonful of refried black beans in the center of each fillet and roll. While the fish rests, make the achiote sauce.
Achiote sauce: Place all ingredients in a blender and blend until there is very smooth sauce that is not necessary to strain. Dip fish fillets in the sauce, making sure that everything is well covered.
Mix all ingredients and set aside for assembly.
Blend the two ingredients until you get a very smooth sauce, place the sauce in a bottle and keep warm until ready to assemble.
Heat oil in a skillet and place fillets in the pan to fry. Cover and simmer 10 minutes or until fish is cooked. Place in center of each plate: 2 slices of fried plantains, a handful of tortilla chips, a fish fillet on the tortillas, a slice of avocado, a heaping tablespoon of salsa ixnepek (never mind that certain bits of sauce pour over), a sprig of cilantro. Finish the dish by making a decoration of two or three swirls of bean sauce.
For dessert, try another recipe from the master Chef Muñoz Zurita Fluffy Lime Jellye