Spicy Grilled Fish
For a succulent, protein-filled meal, this saffron braised celery and spicy grilled fish recipe should more than suffice your appetite. Blazing with protein, white fish recipes are always exciting for their taste and strength-increasing benefits. Not only that, but it also features hot sauce and shallots, bringing a wonderful blend of spicy flavors. And let’s not forget the delicious braised celery to go with it. What are we waiting for? Let’s get going on this grilled beauty!
The Grilled Fish
4 6-ounce fillets of tilapia, mahi mahi, yellow tail, or other mild white fish
2 tablespoons of freshly squeezed lemon juice (divided up)
1 tablespoon of minced fresh flat-leaf parsley
1 thinly sliced English cucumber
1 shallot (minced)
3/4 teaspoon of sea salt (divided up)
2 tablespoons of olive oil (divided up)
1/2 cup of cider vinegar
2 tablespoons of hot sauce (recommending our Sauce No. 10 or Sauce No. 7 if you’re daring)
1/4 pound of buttery spread, cold, cut into chunks
The Braised Celery
12 celery stalks with leafy parts removed, cut into 3-inch lengths
2 thinly sliced shallots
1 pinch of saffron
1 cup of vegetable or chicken stock
2 tablespoons of olive oil
Salt and pepper (amount to taste)
First get a medium sized mixing bowl and place the cucumber slices in the bowl. Then season the slices with ¼ teaspoon of the sea salt. Next, drizzle 1 tablespoon of lemon juice and 1 tablespoon of olive oil over the cucumber slices. Add the parsley and toss the combination to mix it all together. Now put it to the side, let it sit at room temperature, and go prepare the rest of the meal.
Now it is time to heat up the grill. Grab a small saucepan and put it over medium heat. Place the cider vinegar, shallot, and the rest of the lemon juice into the saucepan. Simmer until liquid is reduced to roughly two tablespoons. Add the Hot Sauce and reduce the heat to low until there is a slight simmer. Next, whisk in the chunks of cold buttery spread until melted. Season with a pinch of salt and keep it warm over very low heat. Now place the fish fillets on a plate or platter and season it with the salt left over. Then drizzle the fish with the remaining olive oil. Grill it on high heat until done. The time will vary depending on the thickness of the fish. To plate, place the cucumbers on a plate and then put the fish on top of it. Drizzle it with buerre blanc and boom! It is ready to go!
As a final touch, we need to set up the braised celery. Preheat the oven to 350 degrees Fahrenheit. Get an over-safe sauté pan, braising pan, or Dutch oven, heat the oil and sweat the shallots over medium heat. Do this for about 5 minutes. Place the celery in the pan and then add the stock and saffron. Next, cover, remove from the stove top, and braise in the oven for 30 minutes (or until it is properly tender). Finally, season it with salt and pepper and serve it hot!
For more recipes, please be sure to check out our weekly-updated recipe page. For more hot sauces that go wonderfully with grilled fish recipes, be sure to check out our shop here. You might be able to get inspiration for your own fish recipes.
Original Recipe Source: