Decades of conservation have helped save the native fish, now iconic to Central Texas anglers.
Cod this story be any stranger?
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
Houston’s PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
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
Walnuts, Gorgonzola, and chutney make for an upscale fish dish at the Grape in Dallas.
Recipe from The Grape’s chef Jason Gorman.Cranberry-Mango Chutney1/8 cup minced garlic 1 cup cranberry juice 1/2 cup honey 1 cup fresh cranberries 1 small mango, diced 1/2 cup dried apricots, diced 1 stick cinnamon 1 tablespoon diced fresh gingerSauté garlic in a saucepan until golden brown. Add remaining ingredients and
There’s nothing fishy about tasty Vietnamese fish tacos at Houston’s Kim Son.
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
Jeffrey’s, 1204 West Lynn, Austin
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,
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.
How I learned what to do with the one that didn’t get away.
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
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
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
Salmonchanted evening, you’ll get hooked by a delectable fish dish at Fort Worth’s Bistro Louise.
Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3
From Chef Hervé Glin, Cité Grill, Houston
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
If it’s salmon you relish, you’ll go bananas for a plantain-crusted concoction at Austin’s Z’Tejas.
Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron
L’Etoile, San Antonio
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
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,
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.
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
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
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
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
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
Recipe from “The Calypso Kitchen”
Recipe from “The Calypso Kitchen”
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
My quest for this magnificent silver fish drew me to a lonely stretch of the Texas coast night and day, summer and fall, over and over again.
Where is Lloyd Bridges when you really need him?