Julie Hettiger, Food Stylist and Culinary Consultant, JulieHettiger.com


COOK’N TELL GULF COAST FISH LAGUNA


This recipe comes from the Mansfield Club in Port Mansfield, Texas. It is an adaptation from a recipe that was originaly published in Gulf Coast Cooking — by Virginia Elverson. Any type of white-flesh fish can be substituted.


2 fish filets Bottled jalapen


˜o sauce


1 tbsp cilantro, chopped 1/4 tsp lemon/lime pepper


Spread fillets with jalapen


Garlic powder, to taste Flour


Olive oil ˜ o sauce, and sprinkle with chopped cilantro, lemon/lime pepper,


and garlic powder. Cover or wrap in plastic wrap, and let marinate for an hour or more. Dredge in flour. Saute in olive oil until fish is browned and flakes easily, turning once. — Bon App´etit


62 www.joincca.org TIDE


Photo by Devon O. Kocian


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64