Tikin Xic, pronounced "teekeen sheek" in Yucatec Mayan and meaning "dry fin" (making reference to the way the fish is prepared in a butterfly cut) is a fish dish prepared in the Yucatan style. [1]
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The fish is prepared whole then marinated with adobo de achiote[2] and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire.
Preparation
editThe dish is prepared with a firm white fish, usually grouper, drum, or a local variety from the same families (for example mero).
Modernization
editModern cooking methods have simplified the preparation at the risk of changing it. The banana leaf is usually steamed instead of buried for cooking. In some cases the fish is prepared ahead of time and served with an achiote sauce.
References
edit- ^ https://blog.cancunsailing.com/en/tikin-xic-fish-the-best-of-island-food
- ^ Bayless, Rick. "Mexico One Plat at a Time, season 11, episode 6 "Love of Live Fire Cooking"". Retrieved 5 May 2018.