Yucatecan Tikin Xic
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound grouper
  • 2 teaspoon axiote seasoning (ground annatto seed with guajillo and chipotle chiles)
  • 4 1/2 cup orange juice
  • 1 1/2 ounce bitter orange juice or lemon juice
  • salt to taste
  • pepper to taste
  • 1 tablespoon garlic, chopped
  • 2 tablespoon onion, chopped
  • 2 plantains, mashed
  • 2 cup half and half
  • 2 yellow peppers, julienned
  • 2 red peppers, julienned
  • 1 stick butter
  • 1 tablespoon olive oil
Directions
  1. 1. Blend the axiote, 1 tsp of garlic, ½ cup of orange juice, and lemon juice in a food processor. Marinate fish in mixture for 30 min.
  2. 2. Sauté the peppers with the chopped onion and remaining garlic; keep warm.
  3. 3. In a sauce pan, reduce the remaining orange juice over low heat until it’s a tenth the original amount. Add twice the amount of cream and reduce a few minutes until thick. Add 2 tablespoons of butter and set aside.
  4. 4. Peel the plantains, slice, and bake at 375 F for 25 minutes. Then, blend with the remaining cream. Strain and reduce the mixture until it has a puree consistency. Finish with 2 tablespoons of butter and set aside.
  5. 5. Add 4 tablespoons of butter and oil to a pan. Cook the fish for a few minutes on each side until the fish starts to turn golden brown.
  6. 6. To serve, plate the plantain puree, followed by the fish, and then garnish with the vegetables on top.