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.
Ingredients
Makes 6 servings
步骤1
Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEADCan be made 2 days ahead. Cover and chill.
一步2
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.
一步3
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.
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Reviews (6)
Back to TopNice, simple. Really liked the orange-saffron butter. I did not have concentrate, took some orange juice and reduce it down with the saffron then added the vinegar and butter.
Anonymous
Philadelphia
3/19/2011
I made this dish exactly per the recipe, and it was awesome! We grilled it at low heat with the top down, and I heated the butter sauce on the stove and poured it over the fish before serving. This was truly a spectacular flavor. Fresh fish and fresh oranges and good saffron make a superb dish!
carlacox55
Boston, MA
7/3/2010
Good but not spectacular. The sauce added a nice touch to the fish.
Anonymous
Monterey Hills, CA
6/15/2008
I modified this recipe slightly to use Striped Bass filets (what was available) and an oven (since it is winter). I placed the fillets on an oiled baking sheet, brushed with the orange saffron butter, and laid thin slices of oranges on top, then roasted at 450 for 10 minutes. Very easy, and it came out delicious!
hgentges
Colorado
2/22/2008
We made this recipe with rainbow trout, but in order to get enough for 6 people, we had to hit up 2 different grocery stores. There was a definite difference in quality in our trout, which made a big difference in taste. We gave the trout from Whole Foods to our guests and ate the QFC trout ourselves. Our guests all raved about the trout, but I couldn't finish my own because it was a little fishy. Presentation was beautiful. At first it looked like too much food (1 trout per person) but everyone else gobbled up the entire fish and still seemed hungry, so have some substantial side dishes. We served a tasty orzo, steamed sugar snap peas, and eggplant caprese (same Bon Appetit issue as the sea bass) and the guests were still hungry.
cloudles1
贝尔维尤,佤邦
7/15/2007
This is very good. The sauce is nice. Serve with saffron rice.
Anonymous
Burtonsville, MD
7/8/2007
