Grilled Dorado Recipe: Our Best One Yet

We took a page out of chef Hugh Acheson's book.



Grilled dorado with hot sauce beurre blanc sound good? Use our grilled dorado recipe 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 pulverised peppers and salt, 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 (R466, Amazon).

Makes 4 servings

Grilled Dorado Recipe: Our Best One Yet

Ingredients

Ingredients

Print
  • Grilled Dorado Recipe
/12 Ingredients

Grilled Dorado Recipe: Our Best One Yet

Directions

Directions

Print
  • Grilled Dorado Recipe
/4 Directions

 

READ MORE ON: fish food nutrition recipe