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Grilled Whole Bass With Toasted Paprika Orange Vinaigrette Recipe - Cooking Index

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Grilled Whole Bass With Toasted Paprika Orange Vinaigrette

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  The Vinaigrette
1 tablespoon 15mlPaprika - toasted
2 cups 474mlFresh orange juice - reduced to 1/4 cup
1/4 cup 59mlSherry vinegar
2 teaspoons 10mlDijon mustard
1 cup 237mlOlive 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

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