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

• Spray antiaderente all'olio vegetale

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.

Avvertenza

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