JOIN OUR EMAIL LIST:

RECIPES

Grilled Whole Bass with Toasted Paprika Orange Vinaigrette

Adapted from Bobby Flay

Vinaigrette
1 Tbsp DLM Paprika, toasted
2 cups DLM Freshly-Squeezed Orange Juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 tsp DLM Classic Dijon Mustard
1 cup Vera Jane’s Extra-Virgin Olive Oil
Salt and freshly ground pepper
Vera Jane’s Extra-Virgin Olive Oil
(4) 1-lb whole striped bass
Salt and freshly ground pepper

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 a whole fish drizzled with vinaigrette.

Makes 4 servings

Allergy Warning: Contains Fish

Click here for a printable version