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
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