Passport to Texas

Sea Trout Meuniere; photo by Ken Haenel

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This is Passport to Texas

Anglers who catch and keep their fish can fill their freezers with nearly free food. That’s what chef and angler Cindy Haenel does.

We don’t let them go unless they’re undersized…we just have so much in the freezer, so we do limit ourselves on how much we keep. But, yeah, we just love them. They’re so tasty. So, we don’t want to throw them back. (laughs).

I met Cindy when she was a chef instructor at Central Market. She’s since retired. But not from fishing or home cooking. I stopped by her place at lunchtime awhile back, just as she was preparing Seatrout…

Meunière style, which is basically lemon and butter with some parsley at the end.

Seasoned trout fillets, dusted with flour, went into a hot non-stick skillet coated with melted butter. After three minutes per side, she transferred the cooked fillets to warm plate which she placed in the oven to keep warm, and then made a quick and delicious sauce with lemon juice, lemon zest, white wine, parsley…and more butter.

Okay. So, now I’m going to taste. Mm…a good amount of lemon. Slide it on off of the fire, and then whisk in that last pat of butter just to thicken up the sauce. Okay. Dump in the parsley. So, taste again—just use a different finger each time for tasting. Oh yeah. Okay that’s it. We’re ready to plate and serve.

Hear the full cooking experience on our podcast Under the Texas Sky, and find a copy of Cindy’s recipe for Seatrout meunière at underthetexassky.org.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

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Trout Meuniere Recipe

A flavorful reimagining of the classic French Sole Meunière that’s simple to prepare and yet decadently rich.

Ingredients
• Spotted Sea Trout fillets (flounder or sand dabs also work well) – 4 fillets
• Salt and pepper
• All-purpose flour (for dusting) *may use gluten free flour
• Cultured unsalted butter – 3 tablespoons *may use more as needed
• Shallot (minced about 1 tablespoon) – 0.5 small
• Dry white wine (such as sauvignon blanc) – 2 tablespoons
• Lemon zest – 1/2 teaspoon
• Lemon juice, freshly squeezed – 1 tablespoon
• Flat-leaf parsley (for garnish)

Steps
1. Turn on oven to lowest setting.
2. Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet and then lightly dust all surfaces of the fish with flour.
3. Add 2 tablespoons of the butter to a non-stick skillet and heat over medium heat until the pan is hot, and the butter has melted.
4. Add the fillets and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using two spatulas and fry until cooked through. Transfer the cooked fish to an oven-safe plate and place in warm oven while you make the sauce.
5. To make the Meunière sauce, add the shallots to the butter in the skillet. Fry until the shallots are tender and just starting to brown.
6. Add the white wine and simmer until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter.
7. Pour the Meunière sauce over the fish. Garnish with parsley and serve immediately.

Redfish is on the menu for the August 14, 2018 Central Market Wild Game & Fish Cooking Class. Photo: Cecilia Nasti

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This is Passport to Texas

Here’s something fun to do before school starts: take the kids to the August Central Market Wild Game and Fish cooking class.

The kids will be back in school soon, so this would be a tasty bonding opportunity. The August 14 cooking class is a collaboration between Texas Parks and Wildlife and Central Market, and takes place at Central Market Cooking Schools in Austin, Houston, San Antonio, Dallas, Fort Worth, Plano and Southlake,

Learn alongside your child as a Texas Parks and Wildlife biologist, hunter education specialist, game warden or angler education instructor joins the class to explain the importance of managing and conserving our natural resources, including wildlife and habitat. They also share interesting trivia about what’s on the plate that night.

Meanwhile, the Central Market Cooking School instructors will guide you as you chop, sear, grill, stir and bake your way to a delicious meal of wild game and fish.

You’ll leave the class with memories, a deeper connection to nature, full bellies and copies the recipes you made in class to try again when you get home. Tasty homework.

Menu for the August 14 Class:

• Grilled Catfish with Hatch Summer Succotash;
• Striped Bass Poached with Hatch Chiles & Soy Sauce; and
• Baked Redfish with Hatch-Tomato Sauce.

Find registration information for the Tuesday, August 14 TPW/Central Market Wild Game and Fish cooking School Class at passporttotexas.org. [Click on the link above, and locate the cooking school closest to you and then click on the date of the class.]

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Texas Game Wardens are cracking down illegal fish trade in markets after nearly 20 area fish markets and restaurants were cited for buying illegal seafood. Image: KTRK

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This is Passport to Texas

Houston has a dynamic culinary scene, where seafood is on the menu. In April, Texas Game Wardens wrapped up a two-year covert operation by issuing more than 150 citations to fish markets and restaurants in the Houston area that illegally purchased game fish from undercover officers.

Over the two year period, we approached approximately 40 businesses in the Houston area—restaurants and markets. And I think the final number was 19 purchased from us. So, about 50% purchased.

Captain Josh Koenig oversees the Game Warden’s Special Ops Criminal Investigations Division. During the two-year operation, wardens in plain clothes offered to sell more than a dozen different Texas saltwater species to seafood markets and restaurants along the upper Texas coast.

The black market fish market is definitely a global issue. The legal folks who are doing everything correct, it could put a damper on them; these illegal fish can change the market, and affect you then when you in turn go to buy fish. So, trying to slow down or stop the black market fish trade is a very high priority.

Wardens received tips from sources identifying businesses known to purchase fish under the table. They began approaching them using product seized from other cases. These covert investigations are ongoing.

That’s our show, brought to you in part by Ram Trucks…built to serve.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

How to handle fish once you get them home.

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This is Passport to Texas

Like to fish? Then you should know this Saturday, June second, is Free Fishing Day in Texas.

People don’t need a fishing license to fish on that first Saturday in June.

Great news, right? Former Texas Parks and Wildlife aquatic training specialist, Caleb Harris, says when you reel in a fish you intend to keep, there is a humane way to dispatch your catch before it becomes dinner.

Most people say that the kindest way to care for a fish that you want to keep [for dinner] is to put it on ice as fast as possible.

The cold temperature, says Harris, causes the fish’s bodily functions to slow down…way down.

The ice will anesthetize it; it’ll be virtually painless at that cold temperature; the fish will get cold and will slowly pass. So, yeah. If you have a boat, and you have the ability to bring an ice chest, you know—catch the fish—if you intend to keep it, make sure it’s a legal size, and put it right on ice.

When you get the fish home, you’ll want to immediately filet it and either cook it up right away, or freeze it.

Find a video on how to filet fish, and a link to information on the best way to freeze fish at passporttotexas.org.

The Sport Fish Restoration program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti

Preparing red snapper at Central Market Cooking School in Austin. Image: Bruce Biermann

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This is Passport to Texas

If one of your resolutions for 2018 includes catching, cooking and eating more fish, we’re here to help.

Freshwater and saltwater fish and shellfish are a great source of omega 3 fatty acids, something most of us lack in our Standard American Diet…the acronym for which is SAD.

In Texas, we have fishing opportunities statewide. But once you’ve caught them, then what? Some of us don’t have much experience preparing fish. So we steer clear.

However, this month’s Texas Parks and Wildlife cooking class collaboration with Central Market cooking schools, will help get you past this aversion. It’s a hands-on class that will have you preparing fish like a pro—with a citrus twist.

The menu for this class includes Fried Oyster Tacos with Citrus Salsa; Roasted Red Snapper with Citrus & Pistachios; & Blackened Redfish with Quick Cabbage & Lemon Butter. Happy New Year, right?

Classes are Tuesday, January 9 in Dallas, Fort Worth, Houston, San Antonio, Austin, Plano and Southlake. Historically, fish and seafood classes tend to fill fast.

Find registration information at passporttotexas.org [click on the links above to the school closest to you].

The Sport Fish Restoration Program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti.