Grilled Striped Bass with Orange-Saffron Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for fish that's 1 to 1 1/2 inches thick. It sounds counterintuitive, but farmed fish is a better choice when raised inland, in recirculating water (rather than in crowded netpens in the wild). At the market, ask your fishmonger where the fish comes from. 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 |
Directions:
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. 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. 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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