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Whole Fish, Tikin Xik Style |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Whole Fish, Tikin Xik Style recipe on the web!!
1. For the fish fillets in the recipe above substitute 1 large whole fish, such as snapper, grouper, or pompano, trimmed of fins and cleaned, head and tail left on. Rinse the fish, inside and out, under cold running water. Drain and blot dry with paper towels. Make 5 or 6 deep diagonal slashes, to the bone, in each side of the fish. Place the fish in a nonreactive roasting pan while you prepare the marinade as directed in the main recipe. Pour the marinade over the fish, using your fingers to spread it over both sides of the fish, working it into the slashes as well. Cover and let marinate, in the refrigerator, for 1 to 3 hours.
2. Set up the grill for indirect cooking; preheat to high. It is not necessary to use a drip pan.
3. When ready to cook, set the fish on a piece of banana leaf or 4 to 6 layers of aluminum foil cut just larger than the fish and place in the center of the grill grate, away from the flame. Cover the grill and cook until the fish flakes easily when pressed with a finger, 40 to 60 minutes. Arrange the onion, tomato wedges, and epazote (if using) on top of the fish 5 minutes before the ending of the cooking time.
4. Using two long spatulas, carefully remove the fish to a serving platter. Garnish as directed and serve with the "Dog’s Nose" Salsa.
Serves 4
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
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