Name: Yucatan-Style Grilled Fish Tikin Xik
Yield: Serves 4
Cuisine: Mexico
Ingredients: 2 whole cloves; 2 allspice berries; ½ teaspoon black peppercorns; 1 teaspoon annatto seeds; ½ teaspoon ground cinnamon; 2 tablespoons fresh sour orange juice (see box), or 1 tablespoon each fresh regular orange juice and lime juice; 2 cloves garlic, minced; 2 tablespoons distilled white vinegar; 4 sprigs fresh epazote; Shredded lettuce; Cucumber slices; Tomato slices; freshly ground black pepper; 2 to 4 tablespoons vegetable oil or unsalted butter, melted, for brushing; Salt; 1 bay leaf; 1 small white onion, cut into ¼-inch wedges; 1 large ripe tomato, cut into ¼-inch wedges; fresh flat-leaf parsley sprigs; “Dog’s Snout” Salsa; 4 mahimahi fillets (each 6 to 8 ounces and ¾ to 1 inch thick); Lime slices; 2 tablespoons fresh regular orange juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Le Saint Bonnet is just the sort of restaurant you want to wind up at after a long, hot morning driving the monotonously straight roads of the Yucatán. Its openair dining area, shaded by a thatch roof and cooled by sea breezes, overlooks the blue-green waters of the Gulf of Mexico. It’s the kind of place where ordering a beer brings you half a dozen tiny plates of botanas (cocktail snacks) and where you can easily spend three hours over lunch.

The restaurant’s founder was Fre