Yucatan-Style Grilled Fish Tikin Xik

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

Mexico

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

Ingredients

Americas
Mexico
Dinner
Gluten-free
Central America

Ingredients

Method