Grilled Fish with Tarragon Beurre Blanc

Lynette !


I prefer a charcoal grill, but an indoor grill pan is fine. I like to use grouper or amberjack....a nice fish that will hold together on the grill.


★★★★★ 1 vote

5 Min
20 Min


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2/3 c
dry white wine
1/4 c
shallots, chopped
1/2 tsp
whole black peppercorns
2 large
tarragon sprigs
3 Tbsp
butter, cut into small pieces
1 tsp
fresh tarragon, chopped
6 ounce fish fillets
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground

How to Make Grilled Fish with Tarragon Beurre Blanc


  • 1Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until the liquid is reduced to 2 tablespoons (about 9 minutes). Remove from the heat, and strain through a fine sieve over a measuring cup, pressing the mixture to release liquid. Discard the solids. Return the liquid to the pan.
  • 2Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
  • 3Sprinkle the fish evenly with salt and pepper. Heat a large grill pan (or cook on your grill.....preferred) over medium-high heat. Coat the grill with cooking spray. Add fish, and cook for 5 minutes on each side or until the desired degree of doneness. Serve with the sauce.

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About Grilled Fish with Tarragon Beurre Blanc

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy
Hashtag: #tarragon

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