Grilled Striped Bass with Orange-Saffron Butter
A luxurious grilled fish dish featuring whole striped bass or trout basted with a fragrant orange-saffron butter. The fish is scored and stuffed with fresh orange slices, then grilled to perfection and served with a sophisticated compound butter sauce.
Ingredients
- •½ cup butter
- •3 tablespoons orange juice concentrate
- •½ teaspoon Champagne vinegar
- •¼ teaspoon saffron threads
- •1 tablespoon kosher salt
- •6 whole striped bass
- •2 whole oranges
- •1 spray nonstick vegetable oil spray
Cooking Instructions
- 1.
Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
10 min
- 2.
Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
45 min
- 3.
Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.
15 min
