Recipes
June 22, 2021
Recipe: Crispy Salmon With Charred Summer Veggies
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this weeknight-friendly 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 needed Mix salt, sugar, and pepper together. Place half of salmon skin-
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 Swordfish 1/2 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 steaks Mix ingredients and marinate fish for
Food & Drink
January 20, 2013
I, Piscivore
How I learned what to do with the one that didn’t get away.
Recipes
January 20, 2013
Roasted Red Snapper on Risotto
Sun-Dried-Tomato Pesto 1 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 oil Drain oil from tomatoes and reserve for risotto. Smoke 1⁄2 cup
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
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 crumbs Preheat oven to 450 degrees. Mix cheeses together. Place salmon slices on waxed paper, then top each slice
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 taste Cut fish into
Recipes
January 20, 2013
Pan-Seared Salmon with Cabernet-Butter Sauce
Salmon 2 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 oil Combine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets
Travel & Outdoors
April 30, 1977
Adventures Under the Sea
Where is Lloyd Bridges when you really need him?