Posts Tagged ‘foodie Anthony Salemme’
Red Snapper Tikin Xic – Anthony Salemme
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…
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