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Grilled Fish with Beurre Blanc Sauce

Occasionally, I like to mix it up and grill something different on the barbecue.  Chicken and Beef are great, but for a light summer meal, a neutral and light fish like haddock deserves consideration.  In this recipe, I’ve prepared haddock fish on the grill, and served it with beurre blanc sauce.  Beurre blanc —literally translated from French as “white butter”— is a rich, hot butter sauce made with a reduction of white wine (I’ve used Pinot Grigio), lemon juice, and shallots into which cold, whole butter is blended off the heat to prevent separation.

Grilled Haddock with Beurre Blanc

The tanginess of the beurre blanc is a nice pairing to the mild, and flaky grilled haddock fish, and goes well with a crisp white wine.  Follow the link for the complete recipe and high definition instructional video.

High Definition Video Presented Here:

Preparation time: 20 minutes for beurre blanc sauce

Fish grilling time: 3 minutes per side, 6 minutes total

Serves: 4 to 6 people, depending on the size of the haddock fillet


  • 4 haddock fish fillets, about 6 oz each
  • 1 large or 2 small shallots, chopped fine (try to find grey shallots.  Red shallots, like I used will color the sauce to a slight pinkish hue.
  • 1 cup of white wine (I used Pinot Grigio, but a Chardonnay would go well too)
  • Juice of 1 lemon
  • 1 tablespoon heavy cream
  • 3/4 cup of cold unsalted butter, cubed
  • Salt and white pepper, to taste
  1. Combine the shallots, white wine, and lemon juice in a saucepan over medium-high heat and reduce to about 1/4 cup of liquid.
  2. Reduce heat to low, and add the cream to the reduction. Whisk the cream into the sauce so that it’s well incorporated.  Now slowly being to add the butter, whisking in one cube at a time, adding additional cubes when the previous cube has almost melted, until all of the butter is incorporated.  Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in the refrigerator until ready to serve.
  3. Meanwhile, take your haddock fish fillet, and give it a rinse, and pat it dry.
  4. Heat your Barbecue grill to about 400 degrees F, and oil the grill with a cooking oil like grape seed, vegetable or canola oil so that the fish doesn’t stick to the grill.
  5. Place Haddock fish fillet on the grill and grill on each side for only about 3 minutes.   The fish is done when it starts to flake apart.
  6. Serve fish warm off the grill with a generous helping of beurre blanc on top, with steamed spinach and roasted garlic mashed potatoes.
Special thanks to Alton Brown’s recipe for the beurre blanc.  Alton’s original recipe can be found here.
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