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Grilled Striped Bass With Orange-Saffron Butter

Nutrition per serving    (USDA % daily values)
CAL
185
FAT
52%
CHOL
31%
SOD
12%

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Ingredients for 6 servings

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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