Ingredients
2 groupers or red snappers (about 2 1, /2 pounds each)
Directions
Yield: 6 servings
_One_day_ahead_:
Do not have the scales removed from the fish. Have the heads and
tails removed and the fish opened out flat in one piece. Remove the
backbone. 1 tablespoon ground achiote (annato) seeds Available in the
Latin American food section of most supermarkets and Latin American
and Carribean markets. 1/4 teaspoon peppercorns 1 1/2 teaspoons salt,
or to taste 1/4 teaspoon oregano, lightly toasted in a small frying
pan 1/4 teaspoon hot paprika 3 cloves garlic, peeled 1/4 cup Seville
orange juice, or mild white vinegar
In a blender or food processor, blend all the ingredients together to
a smooth paste. Spread the paste over the flesh of the fish and set
it aside to season for several hours of every night.
_On_serving_day_:
Brush the seasoned side of the fish with a little olive oil and cook
it, seasoned side down, over the charcoal or under the broiler for
about 10 minutes.
Turn the fish over and cook it on the skin side for a slightly longer
period or until the flesh is _just_ cooked through - about 15 to 20
minutes, depending on the fish.
Serve the fish hot with fresh tortillas, so that everyone can make
his own tacos, with small dishes of the following served separately:
Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado
Pickled onion rings (does anybody really want this recipe!?) Sliced
tomato Sliced Seville oranges
Source: The Cuisines of Mexico, by Diana Kennedy
Servings: 6 servings
Pescado En Tikin Xik (Broiled Fish Seasoned W Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood
The History of Recipes
Written recipes as an idea can be traced back into the far past, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times made use of many different herbs, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Later, there were a couple of recipe books published in the fourteenth century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe manuscripts, most of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of Europe competed to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications are highly popular as a result of higher levels of literacy, people having increased free time and having more money to spend. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Pescado En Tikin Xik (Broiled Fish Seasoned W recipe.
