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    You are in: Home / Recipes / Grilled Snapper With Orange-Tarragon Butter Recipe
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    Grilled Snapper With Orange-Tarragon Butter

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    dicentra's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Orange-Tarragon Butter

    • 1/4 cup butter, softened
    • 1 tablespoon finely chopped fresh tarragon
    • 1/4 teaspoon grated orange rind
    • 2 teaspoons fresh orange juice

    Directions:

    1. 1
      Prepare grill to medium-high heat.
    2. 2
      Make the Orange-tarragon butter. Combine butter, chopped tarragon, orange rind, and orange juice in a small bowl.
    3. 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. 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. 5
      Cut 2 tablespoons of the butter into 4 equal portions; place one portion on top of each fillet.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Snapper With Orange-Tarragon Butter

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.5
     
    Calories from Fat 135
    41%
    Total Fat 15.0 g
    23%
    Saturated Fat 7.9 g
    39%
    Cholesterol 110.3 mg
    36%
    Sodium 470.0 mg
    19%
    Total Carbohydrate 0.8 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 45.0 g
    90%

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