Grilled Snapper with Orange-Tarragon Butter

Compound butter—butter mixed with other ingredients such as herbs and acids like wine or citrus juices—adds bright yet rich flavor to meat, poultry, fish, or vegetables. Use thyme, chives, or rosemary instead of tarragon, if you prefer. Keep the leftover butter mixture in the refrigerator for several days, and use it on steamed vegetables, shrimp, poultry, or meats.


4 servings (serving size: 1 fillet and 1 1/2 teaspoons butter mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Fat 8.6 g
Satfat 4.1 g
Monofat 2.2 g
Polyfat 1.2 g
Protein 35 g
Carbohydrate 0.3 g
Fiber 0.1 g
Cholesterol 78 mg
Iron 0.3 mg
Sodium 444 mg
Calcium 58 mg


1/2 teaspoon canola oil
4 (6-ounce) yellowtail snapper fillets
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons Orange-Tarragon Butter


1. Prepare grill to medium-high heat.

2. Brush oil evenly over fish. Sprinkle fish with salt, paprika, and pepper. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut butter into 4 equal portions; place one portion on top of each fillet.

Maureen Callahan,

Cooking Light

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note