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Broiled Snapper with Hollandaise Sauce


  • 4 medium snapper fillets
  • 2 tablespoons butter, melted
  • salt
  • freshly ground black pepper

Brush fillets with butter. Lightly salt and pepper. Broil about 4-inches from heat until fish flakes with a fork, about 10 minutes.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce

  • 3 egg yolks
  • ¼ cup water
  • 1 tablespoon fresh lemon juice
  • ½ cup firm cold butter, cut into eighths
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • ¹⁄₁₆ teaspoon cayenne pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas