Back to Poslfit Recipes

Poslfit Recipes: Huachinango Tikinchik

1.5 lbs. red snapper filets
30 g achiote paste
2 t. salt
1 t. dry-roasted oregano
1 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne
1 T. lime juice
1 t. orange juice
1 lime, quartered
Based on a variety of on-line recipes, adjusted for availability of ingredients in Toronto. Achiote paste comes in little yellow boxes and can be found at well-stocked groceries and specialty food stores.
Thoroughly mix all the ingredients except the fish and the quartered lime.
Using a fork and/or your fingers, spread the resulting paste on one side of each filet.
Marinate the fish overnight (or at least four hours) in the fridge. Depending on your local climate, you may be able to safely marinate the fish at room temperature for a shorter period of time.
Cook the fish, unseasoned side down first. Grilling is ideal (brush oil onto the unseasoned side), panfrying (in a little oil, covered at medium-high heat until one side is done, then medium heat uncovered until the other side is) tastes fine too. If you're not sure, ask at the fish store how long the fish will need to cook. Don't overcook.
Serve immediately, with quartered limes for extra citrus flavour. I like to serve it with rice, stir-fried okra (lightly salted at the beginning, a dash of soy sauce as they're coming out of the wok), and fried bananas or plantains (cooked at medium low heat until one side is caramelized, then flipped until the other side is).