Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves)
Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves)
Ingredients
Pickled Red Onions
1 medium red onion, very thinly sliced
1/2 cup fresh lime juice
1/4 habanero chile with seeds, minced
Kosher salt
Cod
1/4 cup achiote powder (ground annatto)
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 whole cloves
1 teaspoon whole allspice
1 teaspoon black peppercorns
1/3 cup fresh orange juice
1/3 cup distilled white vinegar
4 large garlic cloves
1 teaspoon kosher salt, plus more to taste
4 (1/2-pound) skinless black cod fillets
4 banana leaves
1 lime, thinly sliced
Pickled Red Onions
16 (5- to 6-inch) corn tortillas, warmed
2 cups black beans, warmed
Directions
Make the Pickled Onions
In a jar with a tight-fitting lid, combine the onion, lime
juice, habanero, and a pinch of salt. Cover and shake gently. Refrigerate
overnight, gently shaking the jar occasionally. Drain and season with salt to
taste.
Make the Cod
Stir together achiote powder, cumin seeds, oregano, cloves,
allspice, and peppercorns in a small skillet. Cook over medium, stirring
occasionally, until fragrant, about 2 minutes.
Transfer spices to a blender, and process on low speed until
coarsely ground, 1 to 2 minutes. Increase speed to high and process until
finely ground, about 40 seconds. Add orange juice, vinegar, garlic, and salt;
process until smooth, about 30 seconds, stopping to scrape down sides as
needed.
Pat cod fillets dry with paper towels; arrange in a single
layer in a baking dish. Pour marinade over fish. Cover and refrigerate 8 hours
or overnight.
Preheat oven to 400°F. Remove fish from refrigerator, and
bring to room temperature. Using scissors, remove stiff edge of banana leaves,
then cut into 14 by 8-inch rectangles. Wipe both sides of banana leaves with a
damp kitchen towel to remove any dirt. Using tongs, hold each leaf a few inches
over a gas flame, turning leaf often, until softened and aromatic, about 3
minutes. (The leaves will darken as they wilt.) Alternatively, soak the banana
leaves in very hot tap water until pliable, about 10 minutes.
Wipe off excess marinade from fish; season both sides with
additional salt. Place banana leaves, ridged side down, on a flat surface.
Place 1 fillet, skin side up, in center of each banana leaf. For each fillet,
fold short end of leaf up and over fish, then fold long end up and over to make
a small packet around fillet. Arrange packets, seam side down, on a large
rimmed baking sheet, and bake in preheated oven until fish is flaky, 15 to 20
minutes.
Using scissors, cut banana leaves from fish. Using a
spatula, transfer fish to a serving platter. Discard banana leaves. Top fish
with lime slices and Pickled Red Onions. Serve with tortillas and black beans.
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