Skip to main content Skip to main content

Grilled Fish & White Wine Butter Sauce Recipe

Grouper, amberjack, snapper or hogfish would pair perfectly with this easy white wine garlic butter sauce recipe

Grilled Fish & White Wine Butter Sauce Recipe

Go for a nice char on the outside, but remove from heat and let it plate finish. 

Print Recipe

Some of Florida’s best-eating fish are in season this month. Depending on which side of the state you fish, there are a number of firm-fleshed species that work well on the grill. Grouper and several from the snapper family come immediately to mind, but hogfish and greater amberjack are excellent choices, both with open seasons until the end of this month.

I’m a firm believer that everything tastes better with butter. That’s especially true with seafood, including stone crabs, broiled Florida lobster and grilled pelagic fish like Spanish mackerel. This recipe, grilled fish with garlic, shallots, wine and butter sauce, is not only delicious but easy to prepare.

white wine butter sauce recipe ingredients
The recipe calls for rosé but any dry white wine will work. Add a squeeze of lemon to put some pucker in the dish.

Grilled Fish with Garlic, Shallots, Wine and Butter Sauce

Serves: 4
Total Time: 30 Minutes


  • 4 portions (6 oz.) firm-fleshed fish
  • 3 tablespoons extra virgin olive oil
  • Sea salt
  • Black pepper
  • 4 ounces (one stick) unsalted butter
  • 2 shallots, minced
  • 3 tablepoons garlic, minced
  • 1 cup dry rosé wine


The recipe has two parts—the fish and the sauce. The “fish” part is simple and can be done on either a gas or charcoal grill. Lightly coat the fish with olive oil to keep the fish from sticking. A sprinkle of sea salt and one of freshly ground pepper are the only seasonings needed. Take care not to overcook your fish, knowing that it will continue to cook (and toughen) for a few minutes even after it’s off the fire.

The “sauce” isn’t difficult, either. It’s the butter that makes this dish a popular one at our house, and is one of the few I insist be made with unsalted butter. Salted butter has salt added as a preservative, and to me unsalted butter tastes fresher. Simply melt the butter over low heat in a small saucepan and then add the garlic, shallots and wine. Whisk all together and cook over medium heat until the garlic and shallots are transparent and the sauce is thickened. You may need to add salt and pepper at the end.

To serve, assemble your plates and spoon a generous helping of the sauce over the fish. I prefer buttered fettuccine or linguine pasta as a bed for the fish. And remember: “Butter is better.” FS

Published Florida Sportsman Magazine October 2021

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!


Give a Gift   |   Subscriber Services

Preview This Month's Issue

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Florida Sportsman App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Florida Sportsman stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Florida Sportsman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now