There's something luxurious yet comforting about a grilled fish topped with a silky béarnaise butter sauce. It’s that perfect marriage of smoky and creamy, herbaceous and tangy, all tied together with French finesse. Whether you're hosting a dinner party or just treating yourself to a weeknight indulgence, this dish is an effortless way to elevate your seafood game. The star here is a sauce that’s a spin-off of the classic sauce béarnaise, made easier by blending it into a compound butter that melts lusciously over hot-off-the-grill fish.
Why This Dish Works
This version of béarnaise butter sauce takes all the deep tarragon-forward complexity of traditional béarnaise sauce and folds it into softened butter for maximum flavor with minimal effort. It’s one of those easy bernaise ideas that feels like cheating—but in the best way possible. You’ll still get that bright vinegar bite and warm shallot aroma, but without the stress of whisking over a double boiler. Grilled fish, whether it’s snapper, halibut, or trout, acts as the perfect canvas for this creamy, herbed, melt-in-your-mouth topping. If you're on the hunt for the best sauce recipes to try this summer, this one deserves a spot at the top.
Grilled Fish with Béarnaise Butter Sauce
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine French
Grill or grill pan A gas or charcoal grill works great, but a cast-iron grill pan will do the job indoors.
Small saucepan For reducing the vinegar and shallots.
Mixing bowl To combine the butter and aromatics.
Blender or food processor (optional) If you prefer a super smooth finish for your bernaise sauce easy blender style.
Spatula or basting brush To help apply oil and transfer the fish.
Fish spatula A flexible spatula makes flipping fillets easier without breaking them.
For the Béarnaise Butter Sauce
- 1 cup unsalted butter room temperature
- 2 tablespoons white wine vinegar
- 1 tablespoon white wine dry is best
- 1 tablespoon finely minced shallots
- 2 teaspoons fresh tarragon finely chopped (plus extra for garnish)
- 1 teaspoon chervil or parsley optional, but authentic
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: 1 egg yolk for a creamier texture
For the Grilled Fish
- 4 fillets of firm white fish snapper, halibut, sea bass, or cod
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Step 1: Make the Béarnaise Reduction
In a small saucepan, combine the white wine vinegar, white wine, and minced shallots. Cook over medium heat until reduced by half—this should take about 3–4 minutes. Once reduced, let it cool for a minute.
Step 2: Mix the Compound Butter
In a medium bowl, combine the softened butter with the vinegar-shallot reduction, chopped tarragon, Dijon mustard, and chervil (if using). Season with salt and pepper. For a smoother, restaurant-style finish, blend the mixture in a food processor for 30 seconds—a tip borrowed from many bernaise sauce easy blender versions.
Optional: If you want a richer sauce reminiscent of cream sauce recipes or mayonnaise sauce textures, whisk in a raw egg yolk until emulsified. This is optional but adds body.
Transfer the béarnaise butter to a sheet of parchment paper and form it into a log. Chill in the fridge for 30 minutes or until firm. (Alternatively, use immediately if you don't have time.)
Step 3: Prepare the Fish
Pat the fish fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
Preheat your grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the fish for about 4–5 minutes per side, depending on thickness. You're looking for grill marks, slight char, and opaque flesh that flakes easily.
Step 4: Serve It Up
Once the fish is off the grill, immediately place a generous slice of your chilled béarnaise butter on each fillet. Let it melt slightly from the residual heat.
Garnish with fresh tarragon and a squeeze of lemon juice. Serve hot.
Pairings
Wine
This dish sings when paired with a crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay. The acidity helps cut through the richness of the sauce béarnaise recette.
Side Dishes
- Grilled asparagus or broccolini: Their slightly bitter edge balances the richness of the butter.
- Garlic mashed potatoes: A comfort-food classic that soaks up all the melted butter sauce.
- Lemon-herb couscous: Light and fluffy with just enough citrus to keep things bright.
Bread
Crusty French baguette or grilled sourdough to mop up that leftover béarnaise. You’ll thank yourself.
FAQs
1. Can I use a different fish than snapper or halibut?
Absolutely. This recipe works well with any firm, mild white fish—like cod, sea bass, or even trout. Just avoid very delicate fish like tilapia which might fall apart on the grill.
2. What’s the difference between béarnaise and hollandaise?
Both are classic French sauces, but béarnaise sauce includes shallots, tarragon, and vinegar, giving it an herby and acidic profile. Hollandaise is richer and lemon-forward.
3. Can I make this béarnaise butter in advance?
Yes! It's a great make-ahead component. Store the compound butter wrapped in parchment or plastic wrap in the fridge for up to a week, or freeze for up to 2 months.
4. Is this different from a traditional bearnaise sauce recipe?
It is a twist—traditional bearnaise sauce is emulsified with egg yolks over gentle heat. This version takes inspiration from homemade sauce recipes to make a simpler, compound butter that delivers the same flavor without the fuss.
5. Can I use dried tarragon instead of fresh?
Fresh tarragon is ideal for that authentic French taste. But in a pinch, use 1/2 teaspoon dried tarragon per tablespoon of fresh.
