Grand Velas Riviera Maya Pressroom
Aug 28Mexico's Foodie Resort Grand Velas Riviera Maya shares its Tikin Xic (pronounced "teekeen sheek") fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine to make at home. With Mexican ingredients like axiote seasoning and red peppers, the gourmet recipe features grouper as the source of protein. The Tikin Xic dish is available at the resort's Mayan restaurant Chaka as well as featured in its Yucatecan Cooking Class taught by the resort's Mayan Chef, Humberto May Tamay.For foodies eager to give the dish a try at home, Grand Velas Riviera Maya has shared the recipe below.The Yucatecan Cooking Class takes place at the resort's Mayan restaurant, Chaká, situated amid tropical jungle foliage of mangroves and Salam, Chechen and Chaká trees.Resort rates start at $427 per person per night based on double occupancy and include luxury suite accommodations, à la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. For more reservations or more information on Grand Velas Riviera Maya, please email firstname.lastname@example.org, call 1-888-407-4869, or visit www.rivieramaya.grandvelas.com.
Yucatecan Tikin Xic Recipe From Grand Velas Riviera Maya
Part of the Resort's Yucatecan Cooking Class, Foodies Everywhere Can Now Make Gourmet Traditional Mexican Recipes at HomeRiviera Maya, Mexico (August 28, 2017)
- 1 lb - grouper
- 2 tsp-axiote seasoning (ground annatto seed with guajillo and chipotle chiles)
- 4.5 c - orange juice
- 1.5 oz - bitter orange juice or lemon juice
- salt - to taste
- pepper - to taste
- 1 tbs - garlic, chopped
- 2 tbs - onion, chopped
- 2 - plantains, mashed
- 2 c - half and half
- 2 - yellow peppers, julienned
- 2 - red peppers, julienned
- 1 stick - butter
- 1 T - olive oil
- Blend the axiote, 1 tsp of garlic, ½ cup of orange juice and lemon juice in a food processor. Marinate fish in mixture for 30 min.
- Sauté the peppers with the chopped onion and remaining garlic; keep warm.
- In a sauce pan, reduce the remaining orange juice to low heat until it's a tenth the original amount. Add twice the amount of cream and reduce a few minutes until thick. Add 2 T butter and set aside.
- Peel the plantains, cut them and bake them at 375F for about 25 minutes. Then, blend them with the remaining cream. Strain and reduce the mixture until it has a puree consistency. Finish with 2 T butter and set aside.
- Add 4 T butter and oil to a pan. Cook the fish for a few minutes on each side until the fish starts to golden.
- To serve, plate the plantain puree, followed by the fish, and then garnish with the vegetables on top.