Best 3 Grilled Striped Bass With Orange Saffron Butter Recipes

**Grilled Striped Bass with Orange-Saffron Butter:** A Culinary Symphony of Flavors

Indulge in a culinary masterpiece with our grilled striped bass, a dish that harmonizes the delicate flavors of the sea with a vibrant blend of citrus and saffron. This recipe elevates the mild, flaky texture of striped bass with a crispy skin, achieved through careful grilling techniques. The accompanying orange-saffron butter adds a burst of zesty, aromatic notes, creating a harmonious balance of flavors. This article also features a collection of delectable side dishes to complement the main course, including a refreshing citrus salad and a medley of roasted vegetables. Prepare to tantalize your taste buds with this symphony of flavors that will leave you craving more.

Let's cook with our recipes!

GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS

Grilled Striped Bass with Oranges and Watercress image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 oranges
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 red jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup pitted kalamata olives
Kosher salt and freshly ground pepper
4 skin-on center-cut striped bass fillets, preferably wild (about 6 ounces each)
2 large thick slices whole-grain bread, halved
3 cups watercress
1 clove garlic, halved

Steps:

Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside.
Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes.
Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.

Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 140 milligrams, Sodium 615 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 37 grams, Sugar 10 grams

GRILLED STRIPED BASS

Grilled Striped Bass image

Categories Fish Bass Summer Grill/Barbecue Gourmet

Yield Serves 8 as part of a buffet

Number Of Ingredients 2

Ingredients

three 2- to 3-pound cleaned whole striped bass
Accompaniment: chimichurri sauce

Steps:

Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to 10 minutes on each side, or until just cooked through in thickest part.
Serve fish with chimichurri sauce.

GRILLED STRIPED BASS

Grilled Striped Bass image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

Tips:

When choosing striped bass, look for fish that is firm to the touch and has bright, clear eyes.
To scale the striped bass, use a sharp knife to scrape against the grain of the scales, starting from the tail and working towards the head.
To fillet the striped bass, first make a shallow cut along the backbone of the fish, then use a sharp knife to cut along the ribs, working from the head towards the tail.
To make the orange-saffron butter, simply combine melted butter, orange zest, saffron threads, salt, and pepper in a small bowl.
When grilling the striped bass, cook it over medium-high heat until the fish is cooked through, about 5-7 minutes per side.
To serve the striped bass, top it with the orange-saffron butter and garnish with orange slices and fresh herbs.

Conclusion:

Grilled striped bass with orange-saffron butter is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is cooked to perfection and the orange-saffron butter adds a wonderful flavor that is sure to impress your guests. So next time you're looking for a delicious and healthy seafood recipe, give this grilled striped bass a try!