From Chef Ricardo Muñoz Zurita cuisine
“This recipe is inspired by the legendary Yucatecan Tikin xic style prepared fish. The original recipe uses a whole fish rubbed with achiote seasoning and grilled over the coals of coconut husks. If you use this method, take care that the fish does not burn as the husks create an intense heat. Since many of us do not have a garden with a grill, your other option is to use fish fillets, which you can cook in a skillet. This way you also avoid deboning the fish.
This is an absolutely delicious dish, served in many Mexican restaurants as well”
6 sea bass fillets, cut thin about 150g each
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons olive oil for frying
Recado (achiote sauce)
110 gr achiote paste
¼ cup chopped white onion
4 large peeled garlics
½ teaspoon black pepper
½ cup orange juice
½ cup fresh orange juice
50g chopped white onion
1 xcatik chile, seeded and deveined
200 grams of roasted tomatoes
2 teaspoons salt
6 tablespoons chopped tomato
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped white onion
1 teaspoon lemon juice
½ teaspoon salt
1 cup cooked black beans beans
½ cup bean broth
12 slices of ripe plantain 0.5 cm thick chips
3 tortillas cut into strips 3 cm long and 0.5cm wide chips
6 fans avocado
6 cilantro with branch tips
6 tablespoons salsa Ixtepec
Dry the fillets with a paper towel so you do not have moisture, spread fish with the garlic salt and pepper. Place in center of each fillet a spoonful of refried black beans and roll. While resting the fish make the
Place all ingredients in a blender and blend until very smooth sauce that is not necessary to strain. Dip fish fillets with the sauce, make sure that everything is well covered.
Mix all ingredients and set aside for assembly.
Blend the two ingredients until you get a very smooth sauce, place the sauce in a bottle and keep warm until ready to assemble.
Heat oil in a skillet and place fillets broad to be fried and cooked, cover and simmer 10 minutes or until fish is cooked. Place in center of each plate 2 slices of fried plantains, a little fist on these tortilla chips, tortillas on the roll of fish fillet, fish fillet on a range of avocado on a heaping tablespoon of avocado salsa ixnepek (never mind that certain bits of sauce from falling into the dish) over the sauce place the tip of cilantro. Finish the dish by making a decoration as a kind of rings, two or three with bean sauce. Serve hot.