Web Extra: Seafood Recipes

Recipes from The Texas Highways Cookbook, available through The University of Texas Press. See www.utpress.com.

Grilled Snapper
½ tsp lemon-pepper seasoning
¼ tsp. dried basil
½ T. chopped fresh parsley
½ tsp. paprika
garlic salt
1 whole red snapper, cleaned
2T. lemon juice
¼ lb. clarified butter
½ tsp. smoke flavor
lemon slices
additional fresh parsley

Combine lemon-pepper seasoning, basil, parsley, paprika, and garlic salt. Sprinkle mixture on fish.

In a bowl, combine lemon juice, butter, and smoke flavor; baste snapper, reserving remaining sauce. Place snapper in well-oiled fish-grilling basket and grill over medium heat (coals burned down to gray). Close lid and smoke for 15 minutes. Turn fish basket and cook another 10 minutes or until fish flakes. Baste with more lemon-butter sauce and serve lemon slices and fresh parsley. Yield: 2-3 servings.

Fresh Mango-Jicama Salsa (for grilled fish)
1 c. chopped mango
1 c. chopped jicama
¼ c. lime juice
1 poblano chile
2 T. chopped fresh cilantro
3/8 tsp. salt

Mix mango and jicama with lime juice; set aside.

Roast poblano in a very hot iron skillet over a gas flame or on a grill until charred on all sides. Transfer to a plastic bag, seal loosely, and let steam 10 minutes or more.
Remove seeds and membrane of poblano, rub charred skin off and chop. Combine with mango-jicama mixture, cilantro, and salt; mix well Allow to stand for about 3 hours. Serve at room temperature. Yield: About 21/2 cups.

From the June 2012 issue.

Order back issues