Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Â Â For 1/3 c. essential garlicky achiote seasoning paste:
- 2 Tbsp. achiote seeds
- 2 tsp whole allspice, preferably freshly grnd
- 1 tsp black pepper, preferably fresh grnd
- 1Â 1/2 tsp dry oregano, preferably Mexican
- 3 Tbsp. cider vinegar
- 6 x garlic cloves, peeled
- 1 x generous tsp. salt
- 3 Tbsp. fresh sour orange or possibly lime juice
- 1 x to 1 1/2 pounds skinless fish fillets (such as sea bass, snapper, grouper,
- Â Â halibut, mahimahi), cut into 4 pcs
Direcciones
- Perhaps you've gone fishing in the Yucatan and, upon returning, had your Mexican guide split open some of your catch, smear it with anchiote and grill your tikin xik on a banana leaf over a wood fire. With a little blazing habanero salsa and some fresh tortillas, there is simply no better eating. I love the perfume which wafts from a grill full of banana leaves, and I'm sold on the flavor it imparts to the fish. Do not be afraid the leaves will burn; If your fire is only medium warm, the leaves will crisp slightly, but still be pliable.
- Rick Bayless, "Mexican Kitchen"
- 1 banana leaf (you'll need a piece at least 2 feet long, 10-12 inches wide), plusextra for garnish if you wish, defrosted if frzn 12-16 corn tortillas (plus a few extra in case some break)
- About 1 c. salsa(essential minced tomato habanero salsa)
- 1. Making 1/3 c. essential garlicky achiote seasoning paste. Very finely pulverize the achiote in a spice grinder, then transfer it to a small bowl and fold in the allspice, pepper, oregano and vinegar (you'll have a crumbly, very thick mix at this point). Roughly chop the garlic, sprinkle with the salt, then on your cutting board work the two into a smooth paste with a spoon or possibly the flat side of a knife. Scoop the achiote mix into the garlic, work the two together , then dribble on and work in sufficient water (about a Tbsp. or possibly 2) to give it all the consistency of a thick but spreadable paste.
- 2. Marinating the fish: Stir together 3 Tbsp. of the achiote seasoning
- (cover and chill the rest to use as seasoning for rice or possibly marinade for chicken or possibly pork). and the sour orange or possibly lime juice in a shallow dish. lay in the fish fillets and turn to coat well with the marinade. cover and chill about an hour but not longer than 3 hrs.
- 3. Finishing the dish. Light a gas grill or possibly prepare a charcoal fire, letting the coals burn till they are covered with a gray ash and medium warm. Position the grill grate about 8 inches above the coals and lightly oil.
- While the grill is heating, tear off eight 1/2 inch strips of banana leaf ( tear with the grain-each strip will be about 12 inches long). Cut the remaining leaf into 4 sections-they should be about twice as wide as your filets.
- Lay out the section of leaf, center a fillet on it, spoon on a little of the marinade which's still in the dish, then fold the leaf over to enclose the fillet and fold both ends up. Tie each direction with one of the banana leaf strips.
- Wrap the other fillets in the same manner.
- Set up a steamer (a vegetable steamer in a large saucepan filled with 1/2 inch of water works well); heat to a boil . Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover. Boil 1 minute, turn off the heat and let stand without opening for 15 min.
- Lay the fish packets on the medium warm grill. cover the grill and cook for about 10 min, a little longer for large fillets-there's really no way to tell if the fish is done sufficient to flake without opening a package, though 10 min is about average.
- You have two choices for serving; Either remove the fish from the pkgs., slice into 1/2 inch strips and serve on a small hot platter (be sure to drizzle on all the juices from the packets) with salsa and hot tortillas passed separately; or possibly carefully open the packets, fold the leaves back and under, creating a little nest for the fish, and serve each guest a packet to pick at, flaking off fish to dollop with salsa, wrap in hot tortillas and enjoy immensely.
- Advance preparation: The achiote seasoning paste can be made a week or possibly more
- In advance of marinating the fish. the fish can marinate as long as 3 hrs before grilling.
- Shortcuts: Commercial achiote paste can replace homemade, and banana leaves may be omitted (make sure your grill grates are well oiled to ensure which the fish wont stick).
- Variations and Improvisations: perhaps you'll want to make extra to have leftovers to flake into pasta (penne would be nice); top the dish with minced tomato salsa and Parmesan, if you want, and you'll be ready to eat . You can prepare the same dish with 4 boneless, skinless chicken breasts (you'll have a hurry up pollo pibil); simply increase the grilling time to about 15 min.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 126g | |
| Calories 95 | |
| Calories from Fat 11 | 12% |
| Total Fat 1.31g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 2350mg | 98% |
| Potassium 359mg | 10% |
| Total Carbs 13.56g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.71g | 2% |
| Protein 7.75g | 12% |
