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Saffron Braised Celery and Grilled Fish with Hot Sauce Buerre Blanc from A New Turn in the South Recipe
Ingredients
- 2 tablespoons olive oil
- 12 celery stalks with leafy parts removed, cut into 3-inch lengths
- 1 cup chicken stock
- Grilled Fish with Hot Sauce Buerre Blanc
- Based on Hugh Acheson’s Grilled Mahi Mahi with Hot Sauce Buerre Blanc recipe from A New Turn in the South (page 158)
- 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 (I used 1 tablespoon of Garden Gourmet’s parsley)
- 1 shallot, minced
- 1/2 cup cider vinegar
- 2 tablespoons hot sauce
- 1/4 pound butter spread, cold, cut into chunks
- 4 6-ounce fillets of yellow tail, mahi mahi, tilapia, or other mild white fish
View Full Recipe at This Mama Cooks!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1794g | |
| Calories 1699 | |
| Calories from Fat 823 | 48% |
| Total Fat 92.36g | 115% |
| Saturated Fat 16.72g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 411mg | 137% |
| Sodium 3242mg | 135% |
| Potassium 4823mg | 138% |
| Total Carbs 27.53g | 7% |
| Dietary Fiber 11.1g | 37% |
| Sugars 14.68g | 10% |
| Protein 174.97g | 280% |
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