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California BarracudaEasyGrilled

Grilled Barracuda with Herb Butter

Barracuda is one of SoCal's most underrated table fish when handled right — bleed immediately after catch and cook simply over high heat. Finished with compound herb butter, it's surprisingly delicious.

Prep: 15 min Cook: 10 min Total: 25 minServes
4

Ingredients

Herb Butter

  • •4 tbsp unsalted butter, softened
  • •2 cloves garlic, minced
  • •2 tbsp fresh parsley, finely chopped
  • •1 tbsp fresh chives, finely chopped
  • •1 tsp lemon zest
  • •½ tsp salt

Fish

  • •1½ lbs barracuda fillets, skin on
  • •2 tbsp olive oil
  • •Salt and black pepper
  • •Lemon wedges to serve

Instructions

  1. 1Make the herb butter: mash softened butter with garlic, parsley, chives, lemon zest, and salt until combined. Roll into a log in plastic wrap and refrigerate.
  2. 2Pat barracuda fillets completely dry. Brush both sides with olive oil and season generously with salt and pepper.
  3. 3Preheat grill to high heat. Clean and oil the grates well.
  4. 4Grill skin-side down for 4–5 minutes without moving until skin is crispy and releases cleanly.
  5. 5Flip and cook 2–3 minutes more until fish is just cooked through.
  6. 6Transfer to a plate and immediately top each fillet with a slice of herb butter. Let it melt over the fish.
  7. 7Serve with lemon wedges.

Pro Tips

The most important step: bleed the fish immediately after catching by cutting the gill plate. Barracuda has oily, dark flesh that turns musty fast if not bled. Fish that's properly bled and iced is clean and delicious. Best eaten the same day.