Grilled Snapper With Orange-Tarragon Butter

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Total Time
10 mins
15 mins

Cooking Light. August 2009. The recipe only uses 2 tablespoons of the orange-tarragon butter. Use the rest over grilled meats or vegetables.

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  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.