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Grilled Striped Bass with Orange-Saffron Butter

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Grilled Striped Bass with Orange-Saffron Butter

Grilled Striped Bass with Orange-Saffron Butter

amanda

Equipment

  • - Grill (Charcoal or Gas)

  • - Cast Iron Skillet

  • - Oven Mitts

  • - Silicone Basting Brush

  • - Orange Segmenter

  • - Microplane Zester

  • - Digital Kitchen Scale

  • - Butcher Block Cutting Board

  • - High-Speed Blender

  • - Precision Measuring Spoons Set

  • - Grill Brush

Ingredients

  • 1/2 cup (1 stick) butter, room temperature

  • 3 tablespoons frozen orange juice concentrate, thawed

  • 1/2 teaspoon Champagne vinegar or white wine vinegar

  • Large pinch of saffron threads

  • Coarse kosher salt or coarse sea salt

  • 6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off

  • 2 large oranges; 1 juiced, 1 halved, then thinly sliced

  • Nonstick vegetable oil spray

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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