Grilled fish in tangy Yucatecan achiote with green beans and roasted tomato salsa (Tikin xik [Pescado asado al achiote con ejotes y salsa de molcajete]} from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 175) by Rick Bayless and Deann Groen Bayless

  • fish fillets
  • achiote paste
  • Show all ingredients...

  • EYB Comments

    See recipe for suggested varieties of fish fillets, and for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rustic roasted tomato salsa (Salsa de molcajete)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested varieties of fish fillets, and for variations.

  • IvyManning on April 22, 2026

    Loved this method with pollack. The lime juice firmed up the fish in a nice way and it was so easy. Will definitely make again. I love this book.

  • JKDLady on April 30, 2014

    This was good, not great. I do like to vary my fish, so I will probably make this again just for something different.

  • sapahl on August 08, 2011

    This is very delicious. Also, try the shrimp variation with refried black beans - a total crowd pleaser.

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