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Add a photoServings: 4
Ingredients
- 1 Tbsp. Paprika toasted
- 2 c. Fresh orange juice reduced to 1/4 c.
- 1/4 c. Sherry vinegar
- 2 tsp Dijon mustard
- 1 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil
- 4 whl Striped bass - (1 lb ea) Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat a pan and add in 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 till smooth. With the motor running, slowly add in oil till emulsified. Season with salt and pepper to taste.
- Preheat grill.
- Brush fish with extra virgin olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 min total. Remove and serve each person 1 whole fish drizzled with vinaigrette.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 38 | 17% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 141mg | 6% |
| Potassium 705mg | 20% |
| Total Carbs 14.03g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 10.62g | 7% |
| Protein 29.43g | 47% |
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