Dean Fearing has quite a story to tell. The chef came to Dallas in 1978, everything he owned packed into a brown Celica, to work in the Pyramid Room at the Fairmont Hotel. At the time, Dallas was “a French restaurant town,” he says.
In 1981, he changed all that with the opening of Agnew’s, the first five-star American restaurant in the city. Many restaurants and cookbooks and television appearances later, he’s the most lauded chef in Dallas, and he’s still making headlines and history at his namesake restaurant, Fearing’s, at the Ritz-Carlton hotel in Uptown.
In this video, the eleventh in a new series called Dean’s Texas Cuisine, Fearing is officially declaring it barbecue season with a smoky, spicy meal of fish and vegetables.
Watch the video to learn some chef-approved grilling secrets (especially when it comes to cooking the salmon just right), then put the recipe below to good use with a deliciously bold springtime meal.
Barbecue grilled salmon and herb grilled zucchini
2 6 oz. wild salmon filets
2 zucchini, cut into strips
½ cup of extra virgin olive oil
1 tbsp of garlic, minced
1 tbsp of thyme, chopped fine
1 tbsp of parsley, chopped fine
1 tbsp of rosemary, chopped fine
4 tbsp of Fearing’s BBQ Spice Blend (recipe below)
½ cup of barbecue sauce
Salt and pepper
Preheat grill. Make sure its grates are clean and lightly rubbed with oil.
In a small bowl, combine extra virgin olive oil, garlic, and herbs to create a marinade, then set aside. Lay the zucchini strips flat and season with salt and pepper, then cover them in the marinade and let sit.
Rub salmon filets with extra virgin olive oil, then season with salt, pepper, and Fearing’s BBQ Spice.
Place the zucchini on the grill, marinade side down, and the salmon, BBQ Spice side down. Turn each after three minutes. Glaze the salmon with barbecue sauce and close the cover of the grill for an additional three minutes.
Plate up and enjoy!
Fearing’s BBQ Spice Blend
1 tbsp paprika
1 tbsp smoked paprika
4 tbsp chili powder
½ tbsp cumin
1 tbsp hickory salt
1 tbsp sugar
½ tbsp granulated garlic
1 tbsp cayenne pepper
½ tbsp aleppo pepper
1 tbsp chipotle pepper
1 tbsp ancho chili pepper
¼ tbsp black pepper
Combine all ingredients and mix together in a medium-size mixing bowl. Store in an airtight container.