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
- 2 fillets grouper
- small pat butter
- sea salt
- fresh cracked pepper
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.