Grilled Yellowtail with Hot Sauce Buerre Blanc
(Courtesy of This Mama Cooks!)
Ingredients
- 1 English cucumber, thinly sliced
- 3/4 teaspoon sea salt, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon minced fresh flat-leaf parsley
- 1 shallot, minced
- 1/2 cup cider vinegar
- 2 tablespoons hot sauce
- 1/4 pound buttery spread, cold, cut into chunks
- 4 6-ounce fillets of yellow tail
Preparation
Place the cucumber slices in a medium sized mixing bowl and season with 1/4 teaspoon of the sea salt. Drizzle 1 tablespoon of olive oil and 1 tablespoon of the lemon juice over the cucumbers. Add parsley and toss to combine. Let sit at room temperature.
Heat your grill. In a small saucepan over medium heat, place the shallot, cider vinegar, and rest of the lemon juice. Simmer until the liquid is reduced to about 2 tablespoons. Add the hot sauce and reduce the heat to low until you have a slight simmer. Whisk in the chunks of cold buttery spread until melted.
Season with a pinch of salt and keep warm on very low heat.
Place fish fillets on a platter or plate and season with remaining sea salt. Drizzle remaining olive oil over the fish. Grill on high heat (so you have nice grill marks) until done. Amount of time will depend on the thickness of the fish. To plate, arrange cucumbers on a plate and place grilled fish on top. Drizzle with the buerre blanc and serve.
