Achiote Rubbed Fish
Tikin Xic
Recipe Yield
6 servings
Cooking time
1 hour 15 minutes
Rate this recipe
Ingredients
- 6 red snapper, snook, sea bass, or bronzino fillets deboned (about 6 ounces each)
- 2 dried guajillo chiles stemmed and seeded
- 1/2 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons white distilled vinegar
- 4 ounces (or 6 tablespoons) achiote paste
- 9 cloves garlic
- 1/4 cup white onion coarsely chopped
- 5 whole cloves hard stems removed
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher or coarse sea salt divided
- 1 tablespoon vegetable oil
- Warm corn tortillas optional
To Prepare
- Place the fish in a large baking dish.
- Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
- In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.
- Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.
- When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.
- Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.
- Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.
- While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.
Comments
80comments inAchiote Rubbed Fish
Michael in Alabama
Mar 20
I made this recipe with speckled trout because I had some that I needed to do something with. I’m sure it is better with snapper, but this kicked the specs up a notch. I’ll definitely make it again. Thank you so much. I’ve made a number of your recipes and they’ve all been good. Thank you for sharing this truly remarkable culinary heritage with us!
I did have one question concerning the achiote paste. I found achiote powder in small packages (10 to a box). The recipe calls for 6 tablespoons. The box said one small package would suffice for 4 servings. So, I used about 1.5 packages and made a paste using the pepper water. I’m now thinking I should have used more powder. Any thoughts on that?
Pati Jinich
Mar 31
Use that achiote powder to make a paste until you feel that it is the right consistency Michael, like semi hard and still maleable 😉
Michael R., Phoenix, AZ
Jul 09
Made this today with some beautiful cod filets. I added the sautéed peppers that I saw when the episode aired recently on PBS. I used a combination of red bell, orange bell, and two poblanos, along with onions and sliced garlic. Sautéed them in a pan with a bit of butter over medium-high heat until charred, but still a bit of crunch left. I used some of the left-over guajillo chile water to keep the chiles moist.
The fish was so tender and flakey, and the peppers, when served with the simmered marinade on top, made each mouthful a complete JOY!
Next time, I will slice some oranges and limes and serve them alongside, to squeeze over the fish.
Thanks, Pati! I’ll be making this again!
Pati Jinich
Nov 05
Yummy!!!! Thanks to you for sharing Michael!
Mike Watson
Apr 19
Would you recommend cooking the fish on the grill?
Pati Jinich
Apr 19
I think that is a great idea, I love grilling every time I get a chance 😉
Hope
Oct 19
Very pretty and very tasty! Different taste for me as an American, but so familiar with my half-Mexican boyfriend. He remembers as a little boy, in Mexico, eating whatever his mother put on a plate for him! Sadly, his mother died from Covid 8 months ago, so anything Mexican I whip up for him puts a smile on his face! Living in Tucson makes it easy for me to buy achiote paste, but thank God for online shopping, eh?! Much love to you and yours, Pati. Your genuine, funny personality shines as brightly as your food!
Pati Jinich
Jan 04
Thanks so much for your kindness Hope and my condolences you and your boyfriend for your loss. I am so glad you guys enjoyed this recipe 🙂
Lori
Aug 18
Hi Pati, I would like to try this recipe but I am concerned about the amount of time the fish is in the marinade. Won’t the acid in the marinade will cook the fish?
❤️❤️❤️ your show!
Pati Jinich
Aug 18
Maybe a bit, but it is what happens with Ceviche right? If you are concerned, just give it 30 minutes and cook. Enjoy 🙂
Michael R., Phoenix AZ
Jul 09
I went 4 hours on the marinade and it was fine. Flakey, tender, moist. Just don’t over-cook, as Pati warns!
Anonymous
Jan 13
Excellent!!
Pati Jinich
Jan 16
Delighted you liked it!
Joe Skraba
Jun 05
I’m making this for the 3rd time today. I have used red snapper each time. I love the marinade. First time I marinaded for 9 hours, second time only 3 hours. Longer was better. Other Tixin Xic recipes also use bell peppers, onions and tomato slices on top before baking, which I did as well. I also wrap marinaded fillets in banana leaves before baking. Serve on white corn tortillas with pickled red onions, a little cilantro. It has been wonderful the two times I made in the past. Tonight I am rolling it out for neighbors!
Pati Jinich
Jun 08
Thanks so much Joe! It is incredible how much flavor some achiote provides in this recipe, enjoy!
Rachel
Mar 23
Has anyone ever used this with tofu?
Pati Jinich
Mar 24
I haven’t…but let me know how it goes, Rachel.
Steve
Aug 28
Sra Jinich,
You often include “sea salt” in recipes. Given recent reports of biological, radiological, and plastic contamination of evaporatively produced sea salts, do you consider sea salt “safe” or culinarily significant enough to be worth the risk these contaminates pose?
I really enjoy your show, and the insights you bring the life, culture, history of your homeland. I, and many other North Americans respect and appreciate the nation and people of Mexico. I hope our relationship with Mexico improves, soon.
Pati
Sep 11
Hi Steve. As far as I have researched there is no risk with using sea salt. But you can feel free to substitute for sure.
Mylo
Jun 17
Hello would like to know how to make the achiote paste I am not able to find it in the markets in my neighborhood
Thank you
Pati
Jun 18
I don’t have a recipe…I buy it. There are lots of brands who sell the paste online. Here’s some more information: http://patijinich.com/pati_2020/achiote_paste/
lisa varnberg
May 08
I am a chef and so embarrassed to say that when I serve fish to my very sophisticated children there is always tears and fights. This past cinco de Maya I was mesmerized by a marathon of your shows. As I watched the show from the Idla Muejers I heard your son say that tikin xic was the best fish he had tasted. I made it….
They ate it…not tears, little fighting! Thanks so much, we so enjoyed it! Love your food and your show!
Pati
May 09
That’s awesome! Thank you for sharing, Lisa.
Steve
May 05
And I thought your fish with plums and tequila was my favorite dish of yours. I love you version of Tikin Xic. Much easier than steaming in banana leaves! Paired it with a variation of your orange blossom rice and a southwest style roasted zucchini and corn side dish. Beautiful flavors, beautiful plating. Thanks so much.
Pati
May 06
Yay! So glad you love the fish, Steve.
Cathy
Mar 08
Hi Pati, I love watching your show on PBS, I miss your show, waiting for your show to air. I would like one of your cook book….how could I find your cook book. Thanks so much, Cathy…I just think you have a sweet family…
Pati
Mar 08
Thank you for tuning in Cathy! You can find my books on Amazon https://www.amazon.com/Pati-Jinich/e/B00C5URXXU/ref=dp_byline_cont_book_1 or at Barnes and Nobles.
Joylan
Oct 16
Love your show Pati. Thanks for the great recipes.
Pati
Oct 18
Thank you so much Joylan!
Lorrie
Oct 14
Hi Pati,
I want to make this as each month I do a themed “international” dinner for my family. I am planning my Mexican day for December. My family does not like spicy at all. On a spicey scale from 1-10, how spicey is it. It looks so darn yummy
Pati
Oct 27
It is pretty mild…the chiles used – the Guajillo http://patijinich.com/pati_2020/guajillo_chile/ – is pretty mild.
Lynne
Oct 11
Can you substitute chicken for the fish? It looks delicious but my husband is not a seafood person.
Pati
Oct 12
Sure!
Alicia
Sep 07
I cooked … omg .. it was delicious, very delicious .. it was beutilul fish I’ve ever eat and cook by myself… thank You so much for shering that recipies :)))..
Alicia
Pati
Sep 07
Yay!!!
Erin
Sep 01
Hello Pati
This recipe looks great!
Australia is herd to get mexican products…
Is Achiote paste like a fish or seafood paste?
Guajillo chilies…are they hot or medium chiloes??
Thank you!!
Pati
Sep 07
Achiote paste is used for all sorts of dishes not just fish…http://patijinich.com/pati_2020/achiote_paste/. You can use it with chicken and so much more…http://patijinich.com/pati_2020/recipe/fast-track-chicken-pibil-sandwich/
Guajillos chilies are typically pretty mild….http://patijinich.com/pati_2020/guajillo_chile/.
dy
Sep 01
I just today received one of your cook books and settled down to watch season 5 here in Australia. I so love your food and its a wonderful side step to my ‘normal’ cuisine which is fairly world encompassing. I also love the family interaction and travels.
Tonight’s food showed the yum looking dish of Tikin Xic but it wasn’t in my new book, thank heavens that I can find this here on your generous share site. I have been buying up big from a local Mexican chile mojo shop.
So back tonight to my home made ‘tortilla’ refried beans and salsa, heaven .
Thanks for inspiring me, I cant wait to get fish and try above recipe 🙂
Pati
Sep 07
Thank you so much for sharing! I’m so happy to hear that you are so inspired and that you love the recipes so far…I hope you enjoy many more!
Kylie
Aug 03
Hello Pati. I am going to cook this recipe for dinner tomorrow night and I cant wait! We are going to serve with tortillas. What do you suggest we have with it? We were thinking pico de gallo…
Pati
Aug 03
The sauce is super flavorful on its own, and I love it with a great side like http://patijinich.com/pati_2020/recipe/roasted-broccoli-cauliflower-with-queso-cotija-dressing/
Kylie
Aug 04
yum, I remember that sauce from the same episode. May have to save that for next time – we are a little short on Mexican supplies here in Australia! Muchas gracias Pati
Mary
Jun 22
I love this recipe. I plan on using it with other fish, also. Should be great when snapper is unavailable in here. And can you tell me where I can find that beautiful bowl you had? It was white with bright flowers. I think food should be displayed as beautifully as it tastes!
Pati
Jul 06
Most of my plates and bowls are from a small town in Mexico called Tlaquepaque, which is known for its ceramics.
Rosy
Jun 16
Muchas gracias!! estare esperando.
Lilia
Jun 11
Pati, if I use less fish than recipe calls for, can I keep extra marinade in fridge for another use? If so, for how long?
Pati
Jul 06
Yes! For up to a week if it didn’t touch the fish.
Rosy
Jun 07
Hola pati, me encanta ver tu programa , todas tus recetas se miran muy faciles y deliciosas. Me gustaria saber como puedo ver las recetas en español para entenderlas mejor? , gracias!
Pati
Jun 09
Hola!!! En un par de meses vamos a tener el sitio con todas las recetas en español: checa en Agosto!!
Cheryl
May 20
Hi Pati….i luckily live by the water do i picked my snapper
..had it prepped ready for tonite….
Pati
May 22
Lucky you Cheryl! Hope you loved the snapper.
Miriam
May 02
Snapper is in the fridge. I’ll be making it tomorrow. Saw your show and looked healthy and delicious! I’ll come back to tell you how it was. Only down side, fish guy wouldn’t debone for me. I’ll have to take them out afterwards.
Pati
May 05
Miriam let me know how you liked it!
Rosa
Apr 29
Gracias por tus Ricas recetas
Pati
May 01
Muchas gracias Rosa!
Debra Louise
Apr 22
Never had red snapper or used these spices, but, yum it was good. I love your show and finally decided to make a recipe. I think your ceviche is next.
Pati
Apr 24
Thank you Debra! So glad you liked it and hope you love the ceviche.
Terry D
Apr 21
I LOVE your series! I especially like how easy it really is to recreate your masterpieces! I can’t wait to try this recipe- I live in NH so I’ll be looking for a fresh local fish……
Pati
Apr 27
Thank you so much Terry!
Jon C
Apr 19
Hi Pati,
I just saw you make this and it looks KS delicious. Good timing because I am fishing tomorrow and will try this with the fresh fish (haddock) I hope to catch.
Pati
Apr 21
Jon I hope you caught some haddock…and enjoyed the recipe.
Steve
Mar 27
Hi Pati,
Trying this recipe tonight. I have recipe you might like. Fish in a creamy poblano sauce.
Steve
Pati
Apr 03
Hope you like it Steve! Here’s a recipe for snapper in poblano chile sauce…http://patijinich.com/pati_2020/recipe/snapper-in-a-poblano-chile-sauce/
Monique
Mar 25
Hi loved your show, how hot spicy would this be or is it just flavor with no heat? Thanks
Pati
Mar 27
Hola Monique, guajillo chiles are mild to moderate in heat.
Donna Lee
Mar 23
Loved this episode, love all of them actually! On the show I thought the marinade was just achiote paste and OJ.
Will give it a try, not sure I can get the chilis here tho. This show always makes me start browsing the airlines ?
Pati
Mar 27
You should buy a ticket ?.
Karlell
Mar 21
I cant wait to try this recipe!!! This episode made me a follower of your shows and has inspired me to make 2 dis he’s a week fro. your recipes. I’m also lookingredients into a Yucatan vacation!? Keep up the inspiration
Pati
Mar 23
Super happy to have inspired your travel plans! Hope you continue to enjoy the show and recipes.
Rosi Martinez
Feb 25
Gracias Pati por todas tus recetas ya he cocinado algunas
Pati
Feb 27
Gracias Rosi!
Walt Roberts
Feb 14
Can’t wait to make these. Love your recipes and show. Keep up the good work.
Pati
Feb 16
Thank you so much Walt!
marishka michener
Feb 11
Amazing, thank you Pati!
Pati
Feb 13
I am so happy you enjoyed it Marishka!
Mavis
Feb 10
I love this episode also! These recipies are great and I can’t wait to try them!
Pati
Feb 13
Mavis, thank you so much! I hope you enjoy them
Yolani Hernandez
Jan 12
Pati,
I absolutely loved this episode! Not just because of the wonderful recipes and beautiful location, but also because of the endearing mother-son bonding that I saw between you and Juju. I can really tell that your greatest accomplishment (besides your fabulous cooking career) is that of being a blessed mother to 3 handsome young men. I look forward to seeing more episodes like this one.
Yolani Saraih
Yolani Hernandez
Jan 12
Pati,
I absolutely loved this episode! Not just because of the wonderful recipes and beautiful location, but also because of the endearing mother-son bonding that I saw between you and Juju. I can really tell that your greatest accomplishment (besides your fabulous cooking career) is that of being a blessed mother to 3 handsome young men. I look forward to seeing more episodes like this one.
Yolani Saraih
Pati
Jan 13
Thank you, Yolani! I am a very lucky mom of 3 boys I absolutely adore… Thanks so much for your message and for tuning in.