We are serving a Grilled Pacific Snapper with French Style Butter Sauce for Easter! The fish is seasoned with paprika and other spices. What makes this dish unique is a homemade beurre blanc sauce and the freshness of the ingredients being used.
4fillets of rockfish or Pacific snapperfrozen or fresh
2tablespoonspaprika seasoningwith oregano, black pepper, and salt
1 tablespoonolive oil
1yellow lemoncut in thick rounds
1cupFrench style butter sauce or beurre blanc
Instructions
If using frozen fillets of rockfish or Pacific snapper defrost the fish following the package instructions.
Season the fish fillets with olive oil and a mix made with paprika, oregano, black pepper, and salt.
Using a grilling skillet to cook the fish but you can opt for traditional grilling method too.
Grill the fish with the lemon slices for 4 minutes on each side and set aside. Fish is ready when reaching an internal temperature of 145°F.
Serve the grilled Pacific snapper with your favorite steamed veggies and drizzle with warm French style butter sauce or beurre blanc.
Video
Notes
If you are not able to find rockfish or Pacific snapper opt for cod, red snapper or mahi-mahi. All are white meat, and the flavor profile is mild for those sensitive to fishy flavors.
As with any fish do not to overcook as fish dries fast specially those with lower fat, such as white meat fish.
Other side dishes that pair well with grilled fish are roasted potatoes or garlic mashed potatoes. And add a salad using fresh seasonal ingredients in your area.