Look for bountiful seafood offering with cooler temps and the Lenten season. Here are seven cool offerings to tantalize:
Ida Claire Ida whips up a delicious Wood Grilled Atlantic Salmon, served with blistered okra and broccolini, Fresno peppers, spiced yogurt and sesame.
Mexican Sugar The Latin restaurant’s seafood dishes include Mesquite Grilled Salmon, served with Latin corn succotash and creamy poblano corn, Lump Crab Enchiladas, served with poblano crema, roasted corn pico and queso fresco and Pescado Tacos, served with adobo marinated white fish, avocado spread, kale, jicama slaw, pickled red onions, mojo vinaigrette, lima crema and habanero mango pico on hibiscus tortillas.
Guests at Haywire and The Ranch at Las Colinas can start their meal with some greens. Lent-friendly salads include Mesquite Grilled ‘Caesar’ and Texas Gulf Shrimp & Grain Salad. Then, indulge in one of these seafood Texas Plates: Shrimp & Grits, served with Tasso and Andouille sausage red eye gravy and green chile white cheddar grits, Blackened Red Snapper chile rubbed and served with grilled baby zucchini and charred tomato cream or Texas Farm Raised Redfish, served with grilled asparagus, mandarin mojo vinaigrette, Gulf lump crab, pickled Fresno peppers and arugula.
Son of a Butcher Though it’s not a seafood dish, Son of a Butcher has a mouthwatering Cowboy Veggie Slider, made with a house-made black bean patty, pepper jack, cheddar, fried jalapeño, cabbage slaw, house BBQ sauce and lemon aioli. Round out the craveable meal with either crispy waffle fries, crispy cheese fries, Buffalo Blue Fries or Nashville Hot Cheese Curds.
Sixty Vines The wine-centric restaurant offers a variety of vegetarian salads, pizzas and pastas ideal for Lent. For seafood, guests can try Rainbow Trout that’s pan-seared and served with coriander-tarragon butter, broccoli-avocado slaw and green goddess dressing or Atlantic Salmon, served with shaved Brussels sprouts, shallot, braised peppers and smoked paprika vinaigrette.
Whiskey Cake Start with the Farm Salad or Mesquite-Smoked Salmon Dip, then enjoy a No Meat Sloppy Joe, made with Beyond Beef, gochujang sauce, veggie slaw, ginger dressing and cilantro on a milk bun, Salmon, served with ancient grains, fennel, celery root, squash, dried cranberries and feta or Texas Redfish, served with orzo pasta, wilted spinach, grape tomatoes, Parmesan and lemon butter.