Wednesday, June 1, 2011

Pescado en tikin xik (Broiled Fish Seasoned with Achiote)

More or less from Diana Kennedy, The Essential Cuisines of Mexico
1 tablespoon achiote seeds
¼ teaspoon peppercorns
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon red pepper flakes
3 garlic cloves
2 tablespoons orange juice (with a splash of lime juice)
2 pounds fish fillets (recipe calls for snapper; all I had on hand was basa)

Grind first five ingredients together. Add the garlic and grind. Blend in the juice. Spread over fish and set aside to season for at least 2 hours.

Preheat broiler. Spray broiler pan with non-stick spray. Cook fish seasoning side up for 8 minutes. Turn fish over and cook for around 8 minutes more.

Serve with heated corn tortillas and such toppings as chopped tomato, diced red onion, cilantro, avocado. Recipe calls for much more exciting condiments, which I didn't have on hand.

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