Get ready for a fresh new take on fish - tangy, sweet and just perfect for freshly caught striped bass. This particular fish was just caught the day before which is of course ideal.
Orange, lemon and lime, with a hint of butter was drizzled over this lightly seasoned bass fillet, served with a side of Greek Orzo Salad.
The citrus sauce is made up of the juice, zest and bulbs of the orange, lemon and lime.
What are "bulbs" you ask?
I'm talking about those little membranes inside the fruit that are just bursting with flavor. The bulbs add great texture and an extra boost of citrus.
Butter helps to thicken the sauce, and it tones down the bitterness of the fruits' juice, so be sure to add some.
The fish was simply seasoned with salt and pepper, cooked quickly in a pan, and finished with just a light drizzle of citrus sauce.
It was heavenly!
Here is your recipe for Citrus Striped Bass
- Zest and juice of 1 navel orange
- Zest and juice of 1 lemon
- Zest and juice of 2 limes
- 1 TBS butter
- 1 LB striped bass or other flakey white fish
- salt and pepper
- In a small saucepan, heat the juices, zest and butter until blended together.
- In a large heated pan or grill, sear both sides of the fish then cover to cook the inside of the fish (about 8 minutes if it is a thick piece)
- Serve the fish with just a little sauce drizzled over each piece