Wild Striped Bass With Scallions And Herb Salad

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12 scallions

1 tablespoon extra-virgin olive oil

1/4 teaspoon crushed red pepper

Four 6-ounce skinless wild striped bass fillets

Kosher salt and freshly ground pepper

1 1/2 teaspoons finely grated lemon zest

1 tablespoon unsalted butter, cut into 4 pieces

1/4 cup fresh orange juice

2 tablespoons walnut oil

1 1/2 teaspoons fresh lemon juice

1/2 cup dill, coarsely chopped

1/2 cup flat-leaf parsley leaves, very coarsely chopped

1/3 cup mint leaves, finely chopped

1/3 cup fresh tarragon leaves, finely chopped

1/3 cup snipped chives

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