Last week I read Saveur Magazine's Texas Issue and now I'm dreaming of fish. Not sure what number I should play, but I know what I'm having the next time I fire up the grill. "RedFish on the Half Shell."
This classic Texan recipe, provided by chef Bryan Caswell of Reef Restaurant in Houston, cooks the fish directly on the grill, using the skin side with the scales left on as the "half shell." The scales become the cooking vessel, I love that. The flesh side is topped with cilantro, chili powder, shallots and lemon.
Not too much Redfish in my neck of the woods, but Snapper or Bass will do just fine. And I bet a host of toppings would be delicious. Oregano and chopped tomatoes or soy with a little lime zest. The possibilities are endless. Saveur is fast becoming my favorite bedtime story.
Comments