Grilled Mahimahi with Hot Sauce Buerre Blanc

This sounds super fancy but it's really just grilled mahi with grown up hot sauce, but once you taste it...WOAH it's so much more than that! Classic, simple, southern summer dish. I got this recipe from Hugh Acheson's A New Turn in the South cookbook which I happened to run across during my weekly trip to the library (I love that place, can't help it!). Mahimahi was on sale this week and all the other ingredients are pantry and fridge staples. Win! Mahi is a great grilling fish and picks up whatever flavor you put on it. When I was little my dad tricked me into eating mahi by telling me it was chicken. I totally fell for it and even told him it was the best chicken I ever had (I was like 8, I didn't exactly have a refined palate). Try it out with your kids...or any picky eater in your house. The original recipe serves the fish up over a fresh cucumber salad but I'm not in love with cucumbers so I chose a fresh, peppery arugala base with a squeeze of lemon. I have been on such a fish kick lately and with delicious, healthy meals like this I don't see it ending! Get out there and grill...summer ain't over yet!

Ingredients
2 mahimahi filets
1/2 shallot, minced
1/4 cup cider vinegar
1/2 stick cold, unsalted butter
1 - 1 1/2 tbsp. hot sauce (Frank's or Texas Pete work best)
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Salt & Pepper to taste

Preheat the grill over high heat. Season the mahimahi with olive oil, salt, and pepper.

While the grill is heating start the sauce. Mince the shallot and add to a small saucepan with the cider vinegar and lemon juice.

Place over medium heat and allow the sauce to reduce. In the meantime, start grilling! Grill fish over high heat for about 3 minutes per side. Start skin side down.

Flip baby flip. 3 more minutes.

When the fish is done put to the side to rest. Finish up your sauce by adding the hot sauce over low heat and slowly whisk in cold butter.

When the sauce comes together season with a pinch of salt. Look at that color! 

Make sure to keep the sauce warm or the butter will harden the sauce.

Arrange the fish over top a handful of fresh arugala squeezed with lemon. Top the fish with the buerre blanc and serve!