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

• Spray de óleo vegetal antiaderente

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.

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