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Grilled Fish with Béarnaise Butter sauce

Grilled Fish with Béarnaise Butter Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine French
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Béarnaise Reduction

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. Pat the fish fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
  2. Preheat your grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
  3. 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

  1. 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.
  2. Garnish with fresh tarragon and a squeeze of lemon juice. Serve hot.