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


  • 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
  • 4
    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


  1. Combine 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.
  2. Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
  3. Sprinkle 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.

Printable Recipe Card

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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