Tiquinpat o tiquinchic de mero (mayan grilled fish)

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Recipe by: carlton

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
1 ea Jewfish, grouper or sea bass 4-6 whole cloves
Limes Oil or lard
1 T Achiote seeds Chile powder
3 ea Heads of garlic

-------------------------DIRECTIONS------------------------------
Salt 1-2 tsp oregano
Cilantro 1 t Cumin
1 t Peppercorns Juice from bitter oranges

Split the fish longitudinally down the back and make a series of
incisions in the meat. Rub with salt and limes and let sit for a few
minutes. Prepare a Rrecado molido colorado achioteS by grinding
achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and
cumin together in a large mortar and pestle (or try a blender or food
processor). Dissolve in enough bitter orange juice to produce a
smooth, smearable paste. Smear the recado over the fish until is
totally coated. Place on preheated, greased grill and baste
constantly with oil or lard until the fish is cooked. Serve with
chile powder and an escabeche of onions

Submitted By EARL SHELSBY On 11-05-94