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By Anthony Salemme
A beautiful summer seafood meal to make for guests.
Pronounced “teekeen sheek” in Yucatec Mayan and meaning “dry fish”, is a fish dish prepared in the Meso-American style. I have had this many times visiting the Yucatán in the winter.
6 red snapper fillets (about 6 ounces each)
2 jalapeños, stemmed and seeded, chopped fine
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
2 tablespoons white vinegar
4 ounces (or 6 tablespoons) achiote paste (can be found in the Goya aisle)
1 Tablespoon vegetable oil
6 cloves garlic, minced
1 cup white onion, sliced thin
3 plum tomatoes sliced
1 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black
In a bowl, dissolve the achiote with half the lime and orange juice and vinegar then add the garlic and oil and stir to make a paste. You can use an immersion blender for this.
Rub the paste on both sides of the fish.
Lay out 6 pieces of parchment paper and place one portion of Snapper on each top with onions, jalapeño and sliced tomatoes. Fold the parchment over the fish to make a pouch.
Bake at 400 for 20 minutes or you can do this on the BBQ but additionally wrap each pouch with foil.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
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