Grilled Snapper With Orange-Tarragon Butter |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. August 2009. The recipe only uses 2 tablespoons of the orange-tarragon butter. Use the rest over grilled meats or vegetables. Ingredients:
1/2 teaspoon canola oil |
4 (6 ounce) yellowtail red snapper fillets |
1/2 teaspoon salt |
1/8 teaspoon paprika |
1/8 teaspoon fresh ground black pepper |
cooking spray |
1/4 cup butter, softened |
1 tablespoon finely chopped fresh tarragon |
1/4 teaspoon grated orange rind |
2 teaspoons fresh orange juice |
Directions:
1. Prepare grill to medium-high heat.
2. Make the Orange-tarragon butter. Combine butter, chopped tarragon, orange rind, and orange juice in a small bowl.
3. Place butter mixture on a long sheet of plastic wrap, and roll into a 3-inch log, covering completely. Freeze for 10 minutes or until firm.
4. 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.
5. Cut 2 tablespoons of the butter into 4 equal portions; place one portion on top of each fillet.
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