Mero Estilo Tik en Xic (Whole Grouper “Tik in Xic”) Recipe Yield : 4 servings Heat Scale : Medium-Hot I thank Chef John Gray of the Ritz-Carlton Hotel in Cancún for this recipe. The habanero chile adds just a little heat to the fish dish. As in many Cancún resorts, the guests are “gently” introduced to the flaming chiles of the area; many of these tourists have probably never eaten chiles before, so the chefs tend to use a light and judicious hand with them. Serve this with a rice dish and a salad. Ingredients : 1 cup (236 mL) Recado Rojo 1 cup (236 mL) orange juice 1/2 cup (118 mL) water 1/4 cup plus 2 tablespoons (148 mL) fresh lemon juice 1/4 cup plus 2 tablespoons (148 mL) vinegar 2 cloves garlic, peeled and chopped 1 (2-pound [1.1 kg]) whole grouper, butterflied 1 medium onion, sliced 1 medium tomato, sliced 2 tablespoons (30 mL) finely minced habanero chiles Salt, to taste Method : In a large, shallow bowl, combine the Recado Rojo, orange juice, water, lemon juice, vinegar, and garlic. Add the whole butterflied grouper and marinate for 1 hour. Cover the fish with the slices of onion and tomato, sprinkle the chiles on top, and lightly salt the fish. Heat up a gas or charcoal grill. Wrap the fish in aluminum foil and place it on the grill over low heat. “Bake” the fish for about an hour and then check it. When it flakes immediately with a fork, it is done. cooksrecipes.info/european-recipes/mero-estilo-tik-en-xic-whole-grouper-tik-in-xic-recipe.htm Recipes for Every Cook
Posted on: Fri, 28 Nov 2014 02:54:18 +0000