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Grilled Dorado with hot sauce beurre blanc sound good? Use this reicpe and make it tonight!
Hot sauce is a natural condiment for fried chicken and even oysters, but chef Hugh Acheson will deepen your appreciation of it. A good hot sauce, he says, “adds acid and nuance to things – that vinegary pucker thing I like.” At his Atlanta restaurant, Empire State South, his crew even makes a house hot sauce, fermenting barrels of pulverized peppers and salt and later topping off the pungent brew with some cider vinegar. You’ll find plenty of use for the bottled kind, too, especially in rich, creamy sauces or dishes that already need a punch of acid. An ingenious example: Acheson’s tweak to the Frenchiest of fish sauces, beurre blanc, from his cookbook, A New Turn in the South (R387, kalahari.com).
1 cucumber, seeds removed, thinly sliced
3 tbsp olive oil, divided
2 tbsp freshly squeezed lemon juice, divided
1 tbsp flat-leaf parsley, minced
3/4 tsp Maldon sea salt (or other flaky sea salt), divided
1 shallot, minced
1/2 cup cider vinegar
2 tbsp spicy sauce
115g cold unsalted butter, cubed
4 dorado fillets (120g each)
Freshly cracked pepper to taste
4 lemon wedges
Do this now
1 In a large mixing bowl, toss the cucumber with 1 tbsp olive oil, 1 tbsp lemon juice, the parsley, and 1/4 tsp salt. Set aside.
2 In a small saucepan, heat the shallot, vinegar, and remaining 1 tbsp lemon juice on medium until reduced to 2 tbsp. Add the hot sauce, lower the heat to a bare simmer and begin whisking in the cold butter; incorporate each cube completely before adding the next one. Season the mixture with a pinch of salt and keep it warm in a water bath (a metal bowl set above a pan of simmering water).
3 Set the oven rack so it’s 15cm from the grill. Heat the grill and brush a sheet pan with 1 tbsp olive oil. Season the fish with the pepper and remaining sea salt; drizzle the remaining 1 tbsp olive oil over the fish. Place the fillets on the pan and grill until they’re just opaque at the centre, 3 to 5 minutes each side.
4 Arrange the cucumber on a platter and place the fish on top. Drizzle with the beurre blanc and serve with lemon wedges.
Makes 4 servings