Recipes
June 22, 2021
Recipe: Crispy Salmon With Charred Summer Veggies
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
Fish
Recipes
October 16, 2019
The New ‘Texas Seafood’ Is the Ultimate Guide to Gulf Fish
Houston’s PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
Recipes
January 20, 2013
Whiskey-Cured Salmon
1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey Walnut oil, as neededMix salt, sugar, and pepper together. Place half of salmon skin- side
Food & Drink
January 20, 2013
State Fare
There’s nothing fishy about tasty Vietnamese fish tacos at Houston’s Kim Son.
Recipes
January 20, 2013
Vietnamese Fish Tacos
Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise
Recipes
January 20, 2013
Tortilla-Wrapped Fish
1 cup canola oil 8 corn tortillas 8 3-ounce fresh fish filets (redfish, snapper, or flounder) Salt and pepper to taste 4 tablespoons clarified butter or canola oil 1 1/2 cups chicken stock Juice of 1 1/2 lemons 2 sticks salted butter, cut in inch-size chunks Chipotle purée (see recipe,
Recipes
January 20, 2013
Swordfish and Chipotle-Mango Sauce
Grilled Swordfish1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce swordfish steaksMix ingredients and marinate fish for 1 hour.
Food & Drink
January 20, 2013
I, Piscivore
How I learned what to do with the one that didn’t get away.
Food & Drink
January 20, 2013
State Fare
For more than a year, Houston’s cafe society has been holding its breath in anticipation of the scheduled September reopening of Tony’s (1801 Post Oak Boulevard). Not only has the interior been lavishly remodeled to suggest a restaurant on the Italian Riviera, but owner Tony Vallone and chef Mark Cox
Recipes
January 20, 2013
Seared Halibut
Recipe from Tony’s, Houston.Lentils1 cup green lentils cheesecloth, 6 inches square 12 parsley stems 1 bay leaf 1 sprig thyme 2 whole cloves salt to taste 4 cups chicken stockRinse lentils, removing pebbles. Cover with water and simmer 5 minutes. Meanwhile, make a cheesecloth bag to wrap up next 4
Recipes
January 20, 2013
Scrambled Egg Whites with Smoked Salmon
Recipe from Sipango, 4513 Travis, Dallas12 eggs, whites only 2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped 2 tablespoons light vegetable oil 4 Roma tomatoes, seeded and diced (1-inch squares) 4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish 1 bunch fresh chives, finely
Recipes
January 20, 2013
Roasted Red Snapper on Risotto
Sun-Dried-Tomato Pesto1 1⁄4 cup sun-dried tomatoes (use the type sold in oil) 1⁄3 cup pine nuts 8 fresh basil leaves 1–2 anchovy filets (optional) 1 pinch cayenne pepper 3 large garlic cloves, peeled 1 cup extra-virgin olive oilDrain oil from tomatoes and reserve for risotto. Smoke 1⁄2 cup tomatoes over
Recipes
January 20, 2013
Lemon Sole with Champagne Sauce
4 seven-ounce lemon sole filets 5 tablespoons unsalted butter 1/2 cup bread crumbs Vegetable oil 3 small shallots, finely chopped 1 cup dry champagne 1/2 cup fish stock (see recipe, below) 1/4 cup heavy cream 1 tablespoon lemon juice 1/4 cup champagne grapes (or quartered red grapes)Preheat oven to 375
Food & Drink
January 20, 2013
State Fare
From Austin’s new Coyote Cafe (612 W. Sixth) comes the classiest club sandwich you’llever eat, and quite possibly the best. Offered as an occasional special at the Texas spin-off of Santa Fe’s original Coyote Cafe, the sandwich makes some key substitutions: Chile-seasoned grilled swordfish stands in for boring old turkey,
Recipes
January 20, 2013
Grilled Swordfish Club Sandwich
Coyote Cafe, 612 W. Sixth Street, Austin.Sandwiches4 four- to six-ounce swordfish filets 8 slices applewood-smoked bacon 8 to 12 thick slices brioche or other sweetish egg bread 1/4 pound arugula Season fish with chile rub (see below) and grill to desired doneness. Meanwhile, fry bacon, drain well, and keep warm.
Recipes
January 20, 2013
Grilled Pacific Salmon with Soy-Wasabi Sauce
Soy-Wasabi Sauce5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets)Stir together wasabi powder and just enough
Recipes
January 20, 2013
Fish Stock
1 pound well-rinsed fish bones (preferably a mixture of sole and snapper) 1 onion, sliced 8 parsley sprigs 1 celery stalk, chopped into 5 or 6 pieces 1 leek, chopped 1 teaspoon cracked pepper 2 bay leaves 1 or 2 sprigs fresh thyme 2 sprigs basil (optional) 2 quarts cold
Recipes
January 20, 2013
Cheese Strudel With Smoked Salmon
1/3 cup boursin cheese 1/2 cup softened goat cheese 8 slices smoked salmon 8 fresh basil leaves 4 sheets filo dough, at room temperature 2 tablespoons clarified butter 1/3 cup bread crumbsPreheat oven to 450 degrees. Mix cheeses together. Place salmon slices on waxed paper, then top each slice with
Recipes
January 20, 2013
Ceviche
3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to tasteCut fish into 1/2-inch
Recipes
January 20, 2013
Pan-Seared Salmon with Cabernet-Butter Sauce
Salmon2 tablespoons lemon-thyme leaves 1 teaspoon freshly cracked white pepper 1 clove garlic, minced 1 tablespoon snipped basil 4 seven-ounce boneless salmon filets, 1 1/2 inches thick 2 tablespoons olive oilCombine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets in oil
Recipes
May 31, 1993
Little Boats de la Noche
Little Boats1 pound skinless snapper filet 2 cups adobo sauce (see recipe, below) 1/2 cup chopped cilantro 1/2 cup chopped onion 12 corn husks (tamale-style)Cut snapper filet into strips approximately 1/4 inch by 2 inches. Marinate strips in adobo sauce for 5 minutes. Remove from marinade and mix fish with
Travel & Outdoors
April 30, 1977
Adventures Under the Sea
Where is Lloyd Bridges when you really need him?