Food

Recipe for Grouper Fish Tikin Xik – How To Cook Garlic, Pepper, Onion, and Tomato Into Perfection

Chef Carlos and Shawna Coronado cooking on the beach

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 –


Ingredients:

  • 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)

Preparation:

Sauce –

  1. Julienne all the vegetables and mix together in a bowl.
  2. 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.
  3. 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.
  4. Mix the vegetable mixture with the reserved sauce

Grouper (or white fish) –

  1. Season the grouper with salt and pepper
  2. Sauté fish with butter until lightly golden and slightly cooked through. Place in a baking pan.
  3. Add the sauce and vegetables on top of the fish.
  4. Bake at 350 degrees for 15 minutes
  5. 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.

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6 Comments

  • Reply
    Rick
    January 9, 2012 at 9:48 pm

    Mmmmmmmmm ….

  • Reply
    cherie foster colburn
    January 10, 2012 at 2:54 pm

    Sounds wonderful, Shawna! Can't wait to try it, although the FODMAP diet has me off of garlic and onion. Wonder what I could do to flavor instead? I CAN use green onion tops….. c:

  • Reply
    Shawna Lee Coronado
    January 10, 2012 at 3:09 pm

    I'd try it without and see what happens! It was DELICIOUS!

    Shawna

  • Reply
    Jmafisher
    January 10, 2012 at 5:27 pm

    This is a fantastic restaurant and the disk looks great. Can't wait to try it.

  • Reply
    Shawna Lee Coronado
    January 10, 2012 at 6:15 pm

    Downright yummy!

    Shawna

  • Reply
    Linda
    January 29, 2012 at 1:24 pm

    Thanks for your guidance

  • Leave a Reply


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