It’s football season, and in my household that means serious business. Greasy food is typically associated with football games, and while I want to keep my Patriots fan happy, I don’t want to kill the guy.

I took a spin on classic buffalo wings and decided to use local grouper a friend caught for us. The result was truly stellar — for both of us! If you can’t find grouper, a nice white fish will do. Try to look for local and wild if you can!

For buffalo sauce:

  • 1 cup Louisiana hot sauce (I used Crystal)*
  • 3-4 T butter
  • 1 T chili olive oil (I used Lucini Fiery Chili EVOO)**
  • 1 T apple cider vinegar
  • 2-3 T flour to thicken

For grouper:

  • 2 fillets grouper
  • small pat butter
  • sea salt
  • fresh cracked pepper

Directions:

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Bring your grill to medium heat and place your fish into tin foil wraps with a bit of butter on each piece plus salt and pepper. Wrap and place on the grill. Grill each side for about 9-10 minutes depending on the thickness of your fish.

Meanwhile, melt your butter on the stovetop in a small pan. Add olive oil, hot sauce and vinegar. Slowly whisk in flour until your sauce has developed a thickness to your liking. Feel free to add more if you find it necessary.

Serve immediately with as much sauce drizzled on top as you please (don’t be stingy here)!! I recommend a nice green salad on the side. Go team!

*If you prefer a less spicy sauce play around with the hot sauces you buy. I find cayenne based hot sauces to work best with buffalo sauce.

**You can make your own chili oil or add another tablespoon of butter if you want to keep it simple.