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Grilled Striped Bass with Orange-Saffron Butter

Grilled Striped Bass with Orange-Saffron Butter Recipe

  • 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
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