*  Exported from  MasterCook  *

            Pescado En Tikin Xik (Broiled Seasoned Fish)

Recipe By     : The Cuisines of Mexico by Diana Kennedy
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Groupers or red snappers
                        - (2-1/2 lb ea)
                        Marinade:
   1       tb           Ground achiote (annato) seeds
     1/4   ts           Peppercorns
   1 1/2   ts           Salt -- or to taste
     1/4   ts           Oregano -- lightly toasted in a
                        - small frying pan
     1/4   ts           Hot paprika
   3       cl           Garlic -- peeled
     1/4   c            Seville orange juice or
                        - mild white vinegar
                        Toppings:
                        Oregano -- toasted
                        Habanero or cayenne chiles --
                        - chopped
                        Avocado -- sliced
                        Onion rings -- pickled
                        Tomato -- sliced
                        Seville oranges -- sliced
  
  One Day Ahead:
  
  Do not have the scales removed from the fish. Have the heads and
  tails removed and the fish opened out flat in one piece. Remove the
  backbone.
  
  In a blender or food processor, blend all the marinade ingredients
  together to a smooth paste. Spread the paste over the flesh of the
  fish and set it aside to season for several hours of every night.
  
  On Serving Day:
  
  Brush the seasoned side of the fish with a little olive oil and
  cook it, seasoned side down, over the charcoal or under the broiler
  for about 10 minutes.
  
  Turn the fish over and cook it on the skin side for a slightly
  longer period or until the flesh is just cooked through--about 15
  to 20 minutes, depending on the fish.
  
  Serve the fish hot with fresh tortillas, so that everyone can make
  his own tacos, with small dishes of the toppings served separately.
  
  Yield: 6 Servings


                   - - - - - - - - - - - - - - - - - -