Grilled Striped Bass with Orange-Saffron Butter

Ingredients for Grilled Striped Bass with Orange-Saffron Butter

• 110g (1 stick) butter, room temperature

• 45ml frozen orange juice concentrate, thawed

• 1/2 teaspoons 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 450g each), gutted, cleaned, top fin cut off

• 2 large oranges

• 1 juiced, 1 halved, then thinly sliced

• Aerosol de aceite vegetal antiadherente

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 centre, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.