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grilled fish with tarragon beurre blanc

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

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 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Grill

Ingredients For grilled fish with tarragon beurre blanc

  • 2/3 c
    dry white wine
  • 1/4 c
    shallots, chopped
  • 1/2 tsp
    whole black peppercorns
  • 2 lg
    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.

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