Pescado En Tikin Xik (Broiled Fish Seasoned With Achiote)

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Servings: 4 servings Difficulty: Intermediate
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Traditional Mayan broiled fish marinated in a spicy achiote, chile, and citrus paste
Pescado en Tikin Xik (Broiled Fish Seasoned With Achiote recipe image
Pescado en Tikin Xik (Broiled Fish Seasoned With Achiote recipe image
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Pescado En Tikin Xik (Broiled Fish Seasoned With Achiote)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

Pescado en Tikin Xik is a beloved Mayan dish from the Yucatán Peninsula, featuring whole fish marinated in a vibrant, spicy paste. The marinade, known as chiltoma, combines ground achiote for color, habanero peppers for heat, orange juice for acidity, and garlic for aroma. The fish is traditionally cooked in an earth oven, but broiling achieves a similar smoky, charred flavor. The result is tender, flaky fish with a rich, reddish hue and a complex balance of sweet, sour, and spicy notes. Serve hot with warm tortillas and fresh toppings like pickled onions, avocado, and tomato for a complete, authentic Mexican meal.

Directions

  1. Prepare the fish by ensuring scales are removed. Have the heads and tails removed and the fish opened out flat in one piece (butterflied). Remove the backbone.
  2. In a blender or food processor, combine the achiote seeds, peppercorns, salt, toasted oregano, hot paprika, garlic, and orange juice (or vinegar).
  3. Blend all marinade ingredients together until a smooth, consistent paste is formed.
  4. Spread the marinade paste generously over the flesh side of the fish.
  5. Cover the fish and refrigerate to marinate for several hours or overnight for best flavor penetration.
  6. Preheat the broiler to high. Line a broiler pan with foil for easy cleanup.
  7. Remove fish from the refrigerator and let sit at room temperature for 15 minutes. Brush the seasoned side of the fish with a little olive oil.
  8. Place the fish on the broiler pan, seasoned side down. Broil for about 10 minutes.
  9. Carefully turn the fish over using a large spatula. Cook on the skin side for an additional 10 to 15 minutes, or until the flesh is just cooked through and flakes easily with a fork.
  10. Serve the fish hot immediately, accompanied by fresh tortillas and small dishes of toasted oregano, chopped chiles, sliced avocado, pickled onions, sliced tomato, and sliced Seville oranges for making tacos.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.0g10%
Cholesterol 150mg50%
Sodium 600mg25%
Total Carbohydrate 25.0g9%
Dietary Fiber 4.0g16%
Sugars 8.0g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: achiote, broiled fish, chiltoma, fish tacos, habanero, mexican seafood, mayan cuisine, pescado, red snapper, tikin xik, grilled fish, spicy marinade
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