Tiquinpat o tiquinchic de mero (mayan grilled fish)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Jewfish, grouper or sea bass |
| Limes | ||
| 1 | tablespoon | Achiote seeds |
| 3 | eaches | Heads of garlic |
| Salt | ||
| Cilantro | ||
| 1 | teaspoon | Peppercorns |
| 4-6 whole cloves | ||
| Oil or lard | ||
| Chile powder | ||
| 1-2 tsp oregano | ||
| 1 | teaspoon | Cumin |
| Juice from bitter oranges | ||
Directions
INGREDIENTS
DIRECTIONS
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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