Emily Bayless #47-Tikin Xik (Pescado Asado al Achiote con Ejotes y Salsa de Molcajete)

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican.  This series is the record of those adventures.

Tikin Xic(Pescado Asado al Achiote con Ejotes y Salsa de Molcajete): Grilled Fish with Tangy Yucatecan Achiote with Green Beans and Roasted Tomato SalsaTikin Xic(Pescado Asado al Achiote con Ejotes y Salsa de Molcajete): Grilled Fish with Tangy Yucatecan Achiote with Green Beans and Roasted Tomato Salsa

How fun is it to say Tikin Xic? Oh you know, I'm just serving a little Tikin Xik for dinner people, whatevs.

It's kind of hipster-foodie-pretentious which is always a fun way to be. ;) Or is it annoying? Oops. Sorry guests.

Pretention aside you should cook this cause it's easy and crowd-pleasing. I mean look at that bright red-color? If that doesn't say fancy, I don't know what does.

To make this you need a whole box of achiote paste/powder. I do not know exactly what it is, but it is bright red and when Arnold saw me adding it to the dish he was instantly alarmed "Is it spicy?" he said. "I have no idea." I replied.

Our conversations are riveting.

For the record it was not spicy but rather tangy and it paired really well with the smokiness from the grill and the sweetness of the green beans. I am taco obessed so I served these with tortillas and the suggested roasted tomato salsa. I am like the taco version of that "Put a bird on it." Portlandia video. Do you have green beans and Tikin Xic?

"Put'em in a tortilla!"

Posted on June 27, 2011 and filed under Mighty List.