Grilled Snapper With Orange-Tarragon Butter Recipe

Name: Grilled Snapper With Orange-Tarragon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon canola oil; 4 (6 ounce) yellowtail red snapper fillets; ½ teaspoon salt; ⅛ teaspoon paprika; ⅛ teaspoon fresh ground black pepper; cooking spray; ¼ cup butter, softened; 1 tablespoon finely chopped fresh tarragon; ¼ teaspoon grated orange rind; 2 teaspoons fresh orange juice

Servings: persons

½ teaspoon canola oil
4 (6 ounce) yellowtail red snapper fillets
½ teaspoon salt
⅛ teaspoon paprika
⅛ teaspoon fresh ground black pepper
cooking spray
¼ cup butter, softened
1 tablespoon finely chopped fresh tarragon
¼ teaspoon grated orange rind
2 teaspoons fresh orange juice

1
Prepare grill to medium-high heat.
2
Make the Orange-tarragon butter.
3
Combine butter, chopped tarragon, orange rind, and orange juice in a small bowl.
4
Place butter mixture on a long sheet of plastic wrap, and roll into a 3-inch log, covering completely.
5
Freeze for 10 minutes or until firm.
6
Brush oil evenly over fish.
7
Sprinkle fish with salt, paprika, and pepper.
8
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.
9
Cut 2 tablespoons of the butter into 4 equal portions; place one portion on top of each fillet.

109

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ teaspoon canola oil, 4 (6 ounce) yellowtail red snapper fillets, ½ teaspoon salt, ⅛ teaspoon paprika, and more.

Yes, Grilled Snapper With Orange-Tarragon Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Snapper With Orange-Tarragon Butter

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