Grilled Whole Bass With Toasted Paprika Orange Vinaigrette

Recipe Ingredients

		The Vinaigrette
1 tablespoon	15ml	Paprika - toasted
2 cups	474ml	Fresh orange juice - reduced to 1/4 cup
1/4 cup	59ml	Sherry vinegar
2 teaspoons	10ml	Dijon mustard
1 cup	237ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		The Bass
		Olive oil
4		Striped bass - (1 lb ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat a pan and add paprika, cook 1 minute. Remove and set aside.

In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.

Preheat grill.

Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and serve each person 1 whole fish drizzled with vinaigrette.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A26) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.