Mexico’s Foodie Resort Grand Velas Riviera Maya shares its Tikin Xic (pronounced “teekeen sheek”) fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine to make at home. With Mexican ingredients like axiote seasoning and red peppers, the gourmet recipe features grouper as the source of protein. The Tikin Xic dish is available at the resort’s Mayan restaurant Chaka as well as featured in its Yucatecan Cooking Class taught by the resort’s Mayan Chef, Humberto May Tamay.
Tikin Xic
- 1 lb. Grouper
- 2 tsp. Axiote seasoning (ground annatto seed with guajillo and chipotle chiles)
- 4.5 c. Orange juice
- 1.5 oz. Bitter orange juice or lemon juice
- Salt to taste
- Pepper to taste
- 1 tbsp. Garlic, chopped
- 2 tbsp. Onion, chopped
- 2 Plantains, mashed
- 2 c. Half and half
- 2 Yellow peppers, julienned
- 2 Red Peppers, julienned
- 1 stick Butter
- 1 tbsp. Olive oil
Directions:
1. Blend the axiote, 1 tsp. garlic, 1/2 cup orange juice and lemon juice in a food processor. Marinate fish in mixture for 30 minutes.
2. Sauté the peppers with the chopped onion and remaining garlic, keep warm.
3. In a sauce pan, reduce the remaining orange juice to low hear until it’s a tenth the original amount. Add twice the amount of cream and reduce a few minutes until thick. Add 2 tbsp. butter and set aside.
4. Peel the plantains, cut them and bake them at 375ºF for about 25 minutes. Then, blend them with the remaining cream. Strain and reduce the mixture until it has a puree consistency. Finish with 2 tbsp. butter and set aside.
5. Add 4 tbsp. butter and oil to a pan. Cook the fish for a few minutes on each side until the fish starts to golden.
6. To serve, plate the plantain puree, followed by the fish and then garnish with the vegetables on top.
For more information on Grand Velas Riviera Maya and its Yucatecan Cooking Class, visit: rivieramaya.grandvelas.com