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.
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.
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I enjoyed the delicious tarragon flavor with the snapper. As a Weight Watcher's member, I am always looking for strong flavors without the fat.
I served this fish with the Iceberg Wedge with Buttermilk Herb Dressing (also a CL recipe) and fresh corn on the cob. I followed the recipe but did pan fry the fish using cooking spray. I will make this again and look forward to experimenting with other herbs.