GRILLED STRIPED BASS w/ORANGE SAFFRON BUTTER

By BobD

Ingredients

• 6 SERVINGS
• Look for fish that's 1 to 1 1/2 inches thick.
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.

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.

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.