Name: Grilled Striped Bass with Orange-Saffron Butter
Yield: 6 Servings
Ingredients: 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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