Grilled Striped Bass with Orange-Saffron Butter

Name: Grilled Striped Bass with Orange-Saffron Butter
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: ½ cup butter; 3 tablespoons orange juice concentrate; ½ teaspoon Champagne vinegar; ¼ teaspoon saffron threads; 1 tablespoon kosher salt; 6 whole striped bass; 2 whole oranges; 1 spray nonstick vegetable oil spray

A luxurious grilled fish dish featuring whole striped bass or trout basted with a fragrant orange-saffron butter. The fish is scored and stuffed with fresh orange slices, then grilled to perfection and served with a sophisticated compound butter sauce.

6 servings

1 hr 10 min

Published October 4, 2025

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Ingredients

•½ cup butter
•3 tablespoons orange juice concentrate
•½ teaspoon Champagne vinegar
•¼ teaspoon saffron threads
•1 tablespoon kosher salt
•6 whole striped bass
•2 whole oranges
•1 spray nonstick vegetable oil spray

Cooking Instructions

1.
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.
10 min
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.
45 min
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.
15 min