A delicious whiff of the tropics suffuses this fish entrée from the new location of Austin’s Z’Tejas Grill (9400 Arboretum Boulevard, at Loop 360). “I had always wanted to do a plantain crust,” says executive chef Jack Gilmore. So on a day when the bananalike fruit looked especially nice, he whipped up a spicy plantain-and-bread-crumb mixture and dredged some salmon steaks in it. The fleeting sweetness of the plantains blended beautifully with the rich fish, and saffron aioli lent a touch of class. To finish, he added a piquant relish of black beans, mangoes, and jalapeños—creating an appropriately tropical heat wave.
Try this recipe from Plantain-Crusted Salmon With Black Bean—Mango Relish from Z’Tejas Grill, Austin.
