June 8, 2021

Honey Butter Fish

Recipe: Rodney Scott

Try this Honey Butter Fish recipe from the new cookbook, Rodney Scott’s World of BBQ.

Most of the time fish is grilled or sautéed quickly over high heat. But if you cook a fish on a hot barbecue grill, it doesn’t have a chance to pick up all the smoke flavor. So I came up with this recipe to take advantage of the smoke and to also play with the yin and yang of the salty rib rub and the sweet honey butter.


Honey Butter
(Makes ¾ cup)

  • 1 stick (4 oz.) unsalted butter, at room temperature
  • ¼ cup honey


  • 6 (6-oz.) skinless fish fillets, such as trout, catfish, red snapper or branzino
  • 2 tbsp Rib Rub (see Rodney’s Wings recipe)
  • 6 tbsp Honey Butter



Honey Butter

  1. In a medium bowl, beat the honey and butter together with a whisk or electric hand mixer until well combined.


  1. Fire up your grill. Heat the grill to between 225°F and 250°F.
  2. Season the fish fillets with the rib rub. Cut pieces of foil big enough to fit each of your fish fillets lengthwise and then fold the foil into a sling so that it will nestle the fish and keep the melted butter from running into the coals. Place the empty foil slings on the grill (just the foil, you add the fish in a minute). Add ½ tablespoon of honey butter to each piece of foil. As the butter starts to melt, nestle each fish fillet on each piece of foil. Leave the foil open to allow maximum smoke flavor to get to the fish.
  3. Close the grill and cook until the fish loses its translucent appearance and flakes easily when a fork is gently inserted, 30 to 35 minutes. Serve hot, with additional honey butter on the side.

Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.