Name: Grilled Striped Bass with Orange-Saffron Butter
Yield: Makes 6 servings
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

Grilled Striped Bass with Orange-Saffron ButterCon Poulos

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.

Recipe notes

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