Grilled Striped Bass with Orange-Saffron Butter
Grilled Striped Bass with Orange-Saffron Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.