From Brennan's of Houston, prepared by owners Alex Brennan-Martin and Dice Brennan with cooperation of Chef Carl.
4 (6-oz.) mako shark (or swordfish) steaks
Brennan's Creole Seasoning for fish to taste (see recipe, below)
vegetable oil sprigs of cilantro
Make batch of Green Gazpacho Salsa (see recipe, below) and set it aside to chill. Rub fish steaks with vegetable oil and sprinkle with Brennan's Creole Seasoning. Grill fish over hot coals until just barely done. Place on warn plate and top with chilled Green Gazpacho Salsa. Garnish with sprigs of cilantro.
Brennan's Creole Seasoning for Fish
1/3 c. salt
1/4 c. powdered or granulated garlic
1/4 c. ground black pepper
2 T. cayenne pepper
3 T. ground thyme
2 T. ground oregano
1/3 c. paprika
3 T. powdered or flaked onion
Combine all ingredients and mix well. Store in a well-sealed glass jar. Green Gazpacho Salsa 1 c. Tomatillo Salsa (see recipe, below) 1/2 c. peeled, seeded, and diced cucumbers 1/4 c. finely chopped onion 1/4 c. finely chopped celery 3 T. chopped bell pepper 1 T. thinly sliced scallions (green tops only) 1/2 tsp. fresh line juice 1/4 jalapeño chili, seeded and chopped finely 1/4 tsp. finely chopped garlic dash of Tabasco Pepper Sauce Combine all salsa ingredients. Taste to correct seasonings. Chill well. Tomatillo Salsa 10 tomatillos, husked 1/2 poblano chili, seeded leaves from about 15 sprigs of cilantro 1 c. chicken stock 1/2 c. chopped onion Combine all salsa ingredients in a heavy saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Purée in a blender or food processor. Chill.
From the March 1993 issue.