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Grilled Snapper with Orange-Tarragon Butter

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.

Cooking Light AUGUST 2009

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


  • 1/2 teaspoon canola oil
  • 4 (6-ounce) yellowtail snapper fillets
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika


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.

Nutritional Information

Amount per serving
  • 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

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Grilled Snapper with Orange-Tarragon Butter Recipe