Tiquinpat o tiquinchic de mero (mayan grilled fish)

Yield: 1 servings

Measure Ingredient
1 each Jewfish, grouper or sea bass
\N \N Limes
1 tablespoon Achiote seeds
3 eaches Heads of garlic
\N \N Salt
\N \N Cilantro
1 teaspoon Peppercorns
\N \N 4-6 whole cloves
\N \N Oil or lard
\N \N Chile powder
\N \N 1-2 tsp oregano
1 teaspoon Cumin
\N \N Juice from bitter oranges



Split the fish longitudinally down the back and make a series of incisions in the meat. Rub with salt and limes and let sit for a few minutes. Prepare a Rrecado molido colorado achioteS by grinding achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and cumin together in a large mortar and pestle (or try a blender or food processor). Dissolve in enough bitter orange juice to produce a smooth, smearable paste. Smear the recado over the fish until is totally coated. Place on preheated, greased grill and baste constantly with oil or lard until the fish is cooked. Serve with chile powder and an escabeche of onions Submitted By EARL SHELSBY On 11-05-94

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