Cod Tikin Xic Baked on Cider Wood with Chimichurri March 20, 2018 Recipes Cod Tikin Xic Baked on Cider Wood Black Cod fillets 180g Achiote paste /Spanish Paprika 20g chopped chilli 1 teaspoon Sour orange juice 25g Teriyaki sauce Salt Crushed black pepper Method: Marinate fish with the achiote, Teriyaki sauce, green chill and orange juice Season, with salt and pepper rest fish for an hour in the refrigerator for an hour. Bake the fish on a cider plank in your oven or in a BBQ grill for 30-45 minutes at a temperature of 180℃ Serve with some grilled vegetables and chimichurri sauce Chimichurri Sauce Ingredients Finely chopped parsley 20g Minced garlic 10g White balsamic vinegar 20g Olive oil 100g Finely chopped scallions or chives 35g Salt and pepper Method 1. Combine all of the ingredients in a jar or container with a tight lid and shake well. 2. Refrigerate until ready to use About Latest Posts Rachael Whiteley Latest posts by Rachael Whiteley (see all) VOG Products: Certified organic quality from Trentino-South Tyrol - November 25, 2021 LANEMARK BRINGS HEATING BENEFITS TO SMALL BREWERY APPLICATION - November 24, 2021 Switch from oil to liquid gas serves up big savings for Tracklements - November 1, 2021
