Saffron Braised Celery and Grilled Fish with Hot Sauce Buerre Blanc from A New Turn in the South
Posted May 02 2013 7:56am
This month I have two selections from cookbook ,A New Turn in the South: Southern Flavors Reinvented for Your Kitchen (affiliate code) - Grilled Fish with Hot Sauce Buerre Blanc and Saffron Braised Celery. My husband, Paul, came back from a fishing trip in Mexico with nearly two coolers worth of California yellowtail (also called amberjack). For those of you who never had yellowtail grilled (most of us probably have tried it as sushi), it tastes a bit sweet and isn’t fishy at all. It’s the perfect fish to grill since it stands up to the high heat without falling apart. And it’s mild enough to go with just about any type of sauce or seasonings. Since Hugh’s original recipe in A New Turn in the South, calls for mahi mahi, I figured yellowtail was a good substitute. You can use either or another mild white fish like tilapia.
I included a side dish this time – Saffron Braised Celery. I don’t know about you, but I have a little teeny bottle of saffron in my spice rack that I rarely use. This recipe was a good way to use some of it along with the leftover celery I had in my refrigerator.
I made both dishes on a weeknight without too much difficulty – plan about 40 minutes to an hour total prep and cook time. To make it more convenient, you could make the sauce and the cucumber salad the night before and prep the celery dish. Or plan to make it on a Friday night when a late dinner won’t make it too difficult for your family to wake up early the next day. You may want to double the amount of sauce, too, as it goes great on leftover fish, vegetables, rice or chicken.
I made some minor changes to Hugh’s recipes such as using olive oil instead of butter in the celery. I used a buttery spread instead of butter and a Colorado beer infused hot sauce, Old Chub: 3 Chili Chipotle Sauce , in the buerre blanc because that’s what I had on hand. Feel free to your favorite hot sauce though Hugh warns that Tabasco sauce is too spicy.