When you think about popular fish dishes, sashimi or sushi, fish and chips, smoked salmon, and grilled fish often come to mind. No matter what you love, Légal Hot Sauce is the key to taking them from tasty to mind-blowingly delicious. Here are five fish dishes I think the hot sauce turns from fun to fabulous.
Baked cod is a simple, healthy dinner, and Légal Hot Sauce is a fantastic addition to this classic dish. Cut a pound of cod filets into portions and pat dry with paper towels. Season with salt and pepper.
Spray a baking dish with olive oil, and lay the cod into the dish. Mix the juice of two lemons with 2 teaspoons of Légal Hot Sauce, and a tablespoon of fresh parsley. Spoon that mixture over each filet. Bake at 375º F for 15 to 20 minutes.
My favorite way to serve baked cod is with a simple garlic rice. Stir fry one cup of long-grain white rice with three cloves of fresh garlic, saute that in a couple of tablespoons of olive oil, and add two cups of chicken broth. Let that cook on low until the rice is tender.
Citrus Grilled Swordfish
Grilled swordfish is another heart-healthy option that’s incredibly easy to make. Squeeze the juice from a large orange and mix in a tablespoon of extra virgin olive oil, a teaspoon of Légal Hot Sauce, and a quarter cup of papaya nectar. Marinate two swordfish filets in that mixture for at least an hour.
Prepare a grill or small appliance like a Foreman grill. Brush the rack with olive oil and cook the swordfish until the internal temperature reaches 145º F. Serve with a quick relish made of diced pineapple, mango, hot sauce, and fresh garlic.
Fish and Chips
A plate of traditional fish and chips is a delightful meal, and it’s easier to make than you might think. Cut cod, haddock, or pollock into portions, sprinkle with salt and pepper, and pat dry on paper towels. Set that aside.
Make a batter of flour, Légal Hot Sauce, and a light beer. You want a batter that’s not too thick, but it can’t be too thin or it will slide right off. A good ratio is one cup of flour to 1 1/3 cups of beer and two or three teaspoons of Légal Hot Sauce.
Dip the fish into the batter and fry in a light oil like canola or sunflower. Serve the fish with malt vinegar or lemon wedges.
The “chips” part of fish and chips are easy to make. Cut potatoes up into wedges and fry in the oil after the fish cooks. Or, have a second pan going at the same time so that they‘re ready at the same time. The thinner your potato wedges, the quicker they’ll cook. Personally, I prefer to cook the potato wedges in the air fryer and only have one pan to watch.
Fried catfish is an immensely popular meal in the U.S. It’s also one that benefits from a splash of hot sauce in the milk mixture. Very little is needed to make this dish, and it’s highly likely you already have the majority of the ingredients in your pantry.
Season a pound of catfish filets with salt and pepper. Soak them in enough buttermilk to cover them. Add a few splashes of Légal Hot Sauce. Let that soak for at least half an hour.
Take each filet and dredge it in a mixture of one cup of cornmeal, half a cup of flour, a teaspoon of seasoned salt, ½ teaspoon of paprika, and ¼ teaspoon of white pepper. Dredge a couple of times to ensure there’s a good coating. Set the filets on a wire rack.
Heat peanut oil in a deep skillet or cast iron pan. Fry the catfish filets for three or four minutes per side. Thicker filets take more time. If you want to use a digital meat thermometer to check the internal temperature, you’re aiming for 145º F.
Serve the filets with slices of lemon and more hot sauce for those who like the spice.
Hush puppies are a traditional side if you have time to make them. They’re easy and worth the extra time. Add Légal Hot Sauce to your hush puppies batter for an extra kick. To make them, mix the following ingredients until combined and scoop into hot oil using a cookie scoop or two teaspoons and fry until crispy.
- ½ cup self-rising flour
- ½ cup yellow cornmeal
- ½ teaspoon black pepper
- 1 egg
- ½ cup buttermilk
- 1 tsp Légal Hot Sauce
- 1 medium onion, grated
Smoked salmon is an acquired taste, but many love it. It’s great on sandwiches and salads. Purchase a five-pound salmon filet and soak it in the following brine:
- 4 cups of cold, filtered water
- 1/3 cup of sea salt
- 1 cup maple sugar or brown sugar
- 1 tbsp Légal Hot Sauce
Let the fish soak in the brine overnight. Pat it dry on paper towels and let it come to room temperature while you prepare your electric or wood-fired smoker. If you have a gas grill, turn the heat as low as it will go on one side and position the wood chips over that side. Place the fish on the side that’s turned off. You want the smoker or grill to maintain a temperature of around 150º F.
While the fish smokes, baste it with a mixture of 1 cup of maple syrup, ¼ cup sunflower seed oil, and 2 tbsp Légal Hot Sauce every hour.
About Légal Hot Sauce
Légal Hot Sauce is made from the Malagueta pepper. Known as a Guinea pepper, it’s a small pepper that’s up to 40 times hotter than a jalapeno pepper at 75,000 Scoville heat units. They have a slightly bitter, resiny flavor that reminds me of citrus and pine-like beer hops.
Malagueta peppers are traditionally used in peri peri chicken, a popular Portuguese grilled chicken dish. If you haven’t tried our hot sauces, you should. It’s unlike any hot sauce you’ll find in the U.S.
Légal Hot Sauce sells mild, medium, and hot versions. We brought this popular Brazilian hot sauce to the U.S. for the first time in 2017, and it’s becoming a popular addition to professional and home kitchens. The pepper is blended with vinegar and carrots giving it a unique taste that complements so many dishes. Give it a try.