Why This Recipe Works

To give our favorite all-purpose hot sauce, Frank's RedHot Original Cayenne Pepper Sauce, more body and balance, we blended it with melted butter, garlic, paprika, and torn bread.

Before You Begin

Serve with crusty bread and sprinkle with chopped fresh parsley.

Instructions

Microwave potatoes, ¼ teaspoon salt, and ¼ teaspoon pepper in covered bowl until tender, 8 to 10 minutes, stirring occasionally. Process water, hot sauce, melted butter, bread, half of garlic, paprika, and ½ teaspoon pepper in blender until smooth, about 2 minutes.

Sprinkle halibut with ½ teaspoon salt and remaining ¼ teaspoon pepper; set aside. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add remaining garlic and remaining ½ teaspoon salt and cook until fragrant, about 1 minute. Add wine and bring to boil. Cook until reduced by half, about 4 minutes.

Add halibut and cook, stirring occasionally, until opaque and just cooked through, about 4 minutes. Stir in potatoes, sauce, and remaining 2 tablespoons butter and cook until butter is melted and sauce is heated through, about 1 minute. Serve.