grilled fish with tarragon beurre blanc
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.
prep time
5 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 2/3 cup dry white wine
- 1/4 cup shallots, chopped
- 1/2 teaspoon whole black peppercorns
- 2 large tarragon sprigs
- 3 tablespoons butter, cut into small pieces
- 1 teaspoon fresh tarragon, chopped
- 4 - 6 ounce fish fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
How To Make grilled fish with tarragon beurre blanc
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Step 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.
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Step 2Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
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Step 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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