{"id":2682,"date":"2012-03-30t08:57:33","date_gmt":"2012-03-30t12:57:33","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=2682"},"modified":"2017-05-19t21:40:00","modified_gmt":"2017-05-19t21:40:00","slug":"grilled-red-snapper-tikin-xic","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-red-snapper-tikin-xic\/","title":{"rendered":"grilled red snapper tikin-xic"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>2 &#8211; 1-11\/2 lb whole red snapper, grouper, striped bass or bronzini\u00a0 scaled, gilled, gutted, split and butterflied<\/li>\n<li>2 banana leaves (available at latin or asian groceries)<\/li>\n<li>3 oz. (1 package) achiote paste<\/li>\n<li>2\/3 cup sour orange juice or seville orange juice, or if not available use 2\/3 cup fresh orange juice and 1\/3 cup lime juice<\/li>\n<li>4 sprigs epazote (available at latin stores)<\/li>\n<li>8 slices tomato<\/li>\n<li>8 slices green onion<\/li>\n<li>12 slices purple onion<\/li>\n<li>1 gueros pepper sliced lengthwise in 4 pieces or 1 small jalape\u00f1o thinly sliced (cross cut)<\/li>\n<li>olive oil<\/li>\n<li>3 cloves garlic finely chopped<\/li>\n<li>2 t dried oregano<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>in a blender combine achiote and fresh juice and mix to a fine paste<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-6889\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-3.jpg\" alt=\"red_snapper-tikintix\" width=\"350\" height=\"527\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-3.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-3-199x300.jpg 199w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><br \/>\nscore each fish 4 slices on each side and marinate fish in achiote and juice paste for 4 to 6 hours<\/p>\n<p>lay out banana leaves and cut into two pieces (or one large if using one fish) large enough to wrap whole fish, with room to spare<\/p>\n<p>tear off 8 long thin pieces of banana leaves to use as string (if not long enough, tie 2 together with a square knot)<\/p>\n<p>now is a good time to fire up the grill while you&#8217;re wrapping the fish<\/p>\n<p>add plenty of coals to grill and when coals are white, separate them to form a space in the center with no coals for indirect grilling<\/p>\n<p>place fish in center of leaves (leaves should be just big enough to wrap the fish), rub with garlic, drizzle with olive oil and season with salt and pepper<\/p>\n<p>lay tomato, green pepper and purple onions over fish then add guero or jalape\u00f1o peppers, oregano, epazote, a little more salt and pepper and a drizzle of olive oil<\/p>\n<p>fold ends of banana leaf over both ends of fish then wrap leaves around fish to make pouch, then tie snuggly with the leaf strings (4 for each fish)<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6890\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-10.jpg\" alt=\"red_snapper-tikin xic\" width=\"400\" height=\"266\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-10.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/03\/red_snapper-tikintix-10-300x200.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>place fish on grill over indirect heat and cover with vents open (if you&#8217;re using a gas grill use med. heat)<\/p>\n<p>grill for about 7 min. a side and serve in the leaf on a platter<\/p>\n","protected":false},"excerpt":{"rendered":"<p>this recipe is a little detailed and requires a little time and shopping but it&#8217;s worth it! it\u2019s fun to assemble the pouches and even though it&#8217;s a bit of work you can put them together ahead of time, then all you have to do is wing \u2018em onto the grill and let them steam away. <\/p>\n","protected":false},"author":4,"featured_media":6137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[62,60,399],"class_list":["post-2682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-mexican","tag-red-snapper","tag-tikin-xic"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2682","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2682"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2682\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6137"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2682"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}