Best Grilled Fish With Tarragon Beurre Blanc Recipes

Fish Fillets with Grapefruit Tarragon Beurre Blanc image

Yield Serves 4

Number Of Ingredients 9

1/4 cup minced shallot
four 6- to 8-ounce white fish fillets such as red snapper or scrod
1/4 cup plus 2 tablespoons dry white wine
1/4 cup plus 2 tablespoons bottled clam juice
2/3 cup fresh grapefruit juice
1/4 cup heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 teaspoons minced fresh tarragon leaves or 1/4 teaspoon crumbled dried, or to taste
fresh grapefruit sections as an accompaniment

Steps:

Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.

Grilled Fish with Tarragon Beurre Blanc image

Provided by Lynette !

Categories Fish

Time 25m

Number Of Ingredients 9

2/3 c dry white wine
1/4 c shallots, chopped
1/2 tsp whole black peppercorns
2 large tarragon sprigs
3 Tbsp butter, cut into small pieces
1 tsp fresh tarragon, chopped
4 6 ounce fish fillets
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground

Steps:

1. Combine 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.
2. Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
3. Sprinkle 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.