Grilled Pacific Snapper
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.
4 fillets of rockfish or Pacific snapper frozen or fresh 2 tablespoons paprika seasoning with oregano, black pepper, and salt 1 tablespoon olive oil 1 yellow lemon cut in thick rounds 1 cup French style butter sauce or beurre blanc
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.
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. Check the full recipe for the
French style butter sauce.
Serving: 0 g Calories: 1267 kcal Carbohydrates: 5 g Protein: 167 g Fat: 62 g Saturated Fat: 13 g Polyunsaturated Fat: 16 g Monounsaturated Fat: 28 g Trans Fat: 1 g Cholesterol: 450 mg Sodium: 1204 mg Potassium: 3615 mg Fiber: 2 g Sugar: 1 g Vitamin A: 3895 IU Vitamin C: 14 mg Calcium: 158 mg Iron: 4 mg