This amazing Yucatan Peninsula culinary delight from the Lol-Ha Restaurant is SO GOOD and filled with garlic, pepper, onion, and tomato – delicious things most everyone here in the United States can grow in their gardens. While filming this video in Akumal, Mexico we had a bit of a language problem. Hilariously, you will see that Chef Carlos says “Tikin Xik” which sounds to me as if he is saying “Taking a $*&%” and almost sends me over the edge as I try to pronounce it the correct way. We also cannot remember the word “bouillon” – too funny.
Watch the video and cook this recipe – it is beyond yummy!
HOW TO MAKE GROUPER TIKIN XIK -
- 1/2 Green bell pepper, sliced thin
- 1/2 Onion, sliced thin
- Tomato, quartered
- Achiote Paste – 1 oz (you can find this at a Mexican grocery store)
- Garlic salt, 1 Tablespoon
- Oregano, 1 Tablespoon
- Ground black pepper, 1 Tablespoon
- Bay leaves, 6
- Garlic, crushed, 3 Tablespoons
- Salt and pepper to taste
- Chicken bouillon, 3 Tablespoons
- Maggy Seasoning, 2 Tablespoons
- Worcestershire, 2 Tablespoons
- Water, 2 Tablespoons
- Extra virgin olive oil, 3 oz
- Butter, 1 oz.
- Cooked rice
- Banana leaf (optional and only for serving)
- Julienne all the vegetables and mix together in a bowl.
- In a medium pot add the water, achiote, oregano, bay leaves, garlic salt, bouillon, Worcestershire, and Maggy seasoning, bringing everything to a boil. When it is tender and cooked, drain the liquid reserve and set aside.
- In a sauté pan, add olive oil and garlic and cook on medium. When the garlic is tender, turn off the heat and add the vegetable mixture.
- Mix the vegetable mixture with the reserved sauce
Grouper (or white fish) -
- Season the grouper with salt and pepper
- Sauté fish with butter until lightly golden and slightly cooked through. Place in a baking pan.
- Add the sauce and vegetables on top of the fish.
- Bake at 350 degrees for 15 minutes
- To serve – place banana leaf on the bottom of the plate (if you have a banana leaf), cooked rice on the top of the banana leaf, and then place the fish, juice, and vegetables on top.
*Note – Because the FTC requires it, I am noting that the Mayan Riviera Tourism, Hotel Akumal Caribe, Villa Akumal, and Akumal Guide Mexicarte sponsored this experience. I was not told what to document or how to document the experience, we were simply asked to attend and film – anything expressed in posts related to the activities is my own opinion expressed from my own personal experience.