How to Make Grilled White Fish With Margarita Butter

Nothing says fresh Gulf Coast cooking better than a grilled fillet of a flavorful white fish, such as cod or red snapper. The finishing margarita butter is the perfect accompaniment for this simple grilled fish.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• ½ lb fillet of white fish, such as cod, mahi tuna or red snapper
• 1 tsp cumin
• ½ tsp salt
• ½ tsp pepper
• 1 tsp olive oil
• 1 Tbsp margarita butter, see related articles section for recipe
• small bowl
• fish spatula
• Cast iron grill
• Above ingredients

1. Ask if your fishmonger can de-bone the fillet for you if it is not already de-boned.

2. In a small bowl, add the cumin, salt and pepper. Mix well to incorporate the seasonings.

3. Heat a cast iron grill on medium-high heat. Add the oil to the pan and spread the oil around the heated grill.

4. Gently pat the seasoning mix onto the fillet. Make certain that the fillet is well covered with seasonings.

5. Place the fillet onto the grill and allow the fish to cook without disturbing it for approximately five minutes. Check the bottom of the fish after five minutes. The fish should be opaque white and have lovely, striking grill marks. Turn the fillet a quarter turn to grill a nice crosshatch pattern into the fish. Grill for a further five minutes.

6. Turn the fish over using a fish spatula and continue grilling on the other side of the fish for five minutes. Turn a quarter turn and grill a similar crosshatch pattern onto that side of the fish fillet.

7. Once the fish is completely opaque, firm and flaky, take the fish off the grill with the fish spatula.

8. Serve the grilled fillet topped with a small slice of the margarita butter. When the fish is served, the cold butter should start to melt onto the hot fish, seasoning the fish further.

Tips & Warnings

• Consider quickly grilling the fish on a very hot grill for a minute on each side to sear the fish on the outside, but leave the inside of the fish rare. This method of cooking gives an dichotomy in temperatures since the outside is very hot while the inside is still slightly cool. The straight flavor of the raw fish pairs well with the margarita butter.
• If you have an outdoor grill, consider using that to grill in order to give the fish the extra aroma of charcoal or wood smoke.
• A fish spatula is designed to turn over delicate cooked fish. You can purchase a fish spatula at a well-stocked kitchen supply store.

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