Very simple to prep the butter. Served one evening with fish per recipe and it was very good. Served once again with steamed lobster and it was excellent.
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.
More From Cooking Light
- Calories: 227
- Fat: 8.6g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.2g
- Protein: 35g
- Carbohydrate: 0.3g
- Fiber: 0.1g
- Cholesterol: 78mg
- Iron: 0.3mg
- Sodium: 444mg
- Calcium: 58mg
- 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.
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