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
Description
Instead Of Fillets Or Steaks, Buy Whole Fish. With An Orange-saffron Butter And A Single Turn On The Grill, Fish Has Never Been So Tasty, Or So Easy.
Bon Appetit Magazine
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