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.
Seafood
Food & Drink
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.
Food & Drink
October 1, 2019
Dallas, Houston, and Austin as Defined by Their Yelp Reviews
Three Texas cities—and their respective tastes—appeared in the review service’s “word clouds.”
BBQ
January 24, 2017
Smoked in Texas: Oysters Gilhooley at Gilhooley’s
Oyster shells crackled under the car tires as I pulled into Gilhooley’s in San Leon. The parking lot is paved with them, and a pile taller than me rose like a dune at one end of the parking lot. A storm was rolling into the small town on the Gulf
Food & Drink
April 16, 2013
Southeast Texas Seafood Shacks
A taste of our coast at its most satisfyingly simple.
Food & Drink
April 10, 2013
Barbecued Crabs
They’re not actually barbecued, but one bite and you’ll forgive that.
Food & Drink
January 20, 2013
Sea Student
Bryan Caswell, the chef-owner of Reef, in Houston, has your backyard summer picnic all figured out.
Travel & Outdoors
January 20, 2013
On the Beach
It’s time for grillin’ and chillin’—and we know just where to buy fresh seafood and have the perfect picnic on the sand.
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
Southwestern Crab Cakes
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly. 1 large egg2 tablespoons mayonnaise, crème fraîche, or sour cream2 teaspoons Dijon mustard or the hotter Louisiana Creole mustardPinch of cayenne pepper1/2 teaspoon freshly ground white pepperPinch of salt1/4 teaspoon Worcestershire sauce1
Recipes
January 20, 2013
Shrimp Pulao
3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander, and Indian red chile powder (or cayenne pepper)
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
Food & Drink
January 20, 2013
State Fare
Will you enjoy the smoke-roasted shrimp at Houston’s Moose Cafe? You can plank on it.
Recipes
January 20, 2013
Masa-Battered Shrimp
2 quarts oil 12 to 16 Gulf shrimp, peeled, with tails 1 1/2 cups Masa Harina 3/4 cup flour 1/2 teaspoon baking powder 2 eggs 8 ounces Shiner Bock beer Salt, white pepper, and cumin to taste Green pumpkin-seed salsa (recipe below) Orange-jicama salad (recipe below) Heat oil to 350
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
Grilled Pompano, Sea Scallops and Crayfish
Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish 3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste 1/2 to 3/4 pound precooked crayfish
Recipes
January 20, 2013
Garlic Custard and Crabmeat
Roasted-Garlic Custard 1 tablespoon olive oil 6 large garlic cloves, peeled 2 cups heavy cream 4 egg yolks 1 whole egg Preheat oven to 300 degrees. Heat olive oil in small roasting pan over medium flame. Add garlic and bake 15 minutes, or until garlic turns golden brown. In saucepan,
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
Crab Cakes With Ancho Chile Sauce
Crab Cakes 2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro
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
Shrimp Salad
8 medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 ounces uncooked chicken breast, cut into chunks 1/4 small head each of red and green cabbage, chopped 2 teaspoons chopped fresh mint leaves 2 tablespoons chopped bean sprouts 3 garlic gloves, chopped Green tops of 2 green onions, chopped
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
Creole Oysters
1 quart oysters, drained 2 cups Italian bread crumbs (Progresso) 1 cup grated Parmesan cheese 3 tablespoons chopped parsley Juice of 2 lemons 3/4 cup olive oil 1 garlic clove, crushed 1/2 to 1 tablespoon crushed red pepper Salt, to taste Put oysters in baking dish. Mix remaining ingredients together.
Recipes
January 20, 2013
Sauté of Crab, Corn, and Red Pepper
Recipe from Quick Cuisine: Shellfish Intentions.
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
Recipes
January 20, 2013
Hearts of Palm Wrapped with Smoked Salmon
1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmon Mix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture
Recipes
January 20, 2013
Crawfish Etouffee
Anthony Frederick’s Crawfish Etouffée 1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1
Food & Drink
July 31, 1997
Sea You Really Soon
Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans
Recipes
August 31, 1987
Oyster-Parmesan Popovers
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly. 4 large eggs3/4 cup whole milk3/4 cup all-purpose flour, sifted1/4 cup finely grated Italian Parmesan cheese1/4 teaspoon salt2 tablespoons fresh snipped chives, chopped basil, or chopped parsley2 tablespoons unsalted sweet butter
Recipes
December 1, 1985
Crab and Shrimp Cheesecake
Recipe from La Griglia, Houston 1 stick butter, melted 1 stack pack saltine crackers (about 40) 16 ounces cream cheese, softened 2 17.5-ounce cartons mascarpone cheese (soft Italian double cream cheese—four 8 ounce cartons can be used) 6 eggs 2 Tbs. flour 4 Tbs. each chives and green onions finely
Food & Drink
April 30, 1974
A Fine Kettle Of Fish
Gulf Coast seafood is good eating even when you’re watching the scales.