• 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) butter , room temperature

  2. 3 tablespoons frozen orange juice concentrate, thawed

  3. 1/2 teaspoon Champagne vinegar or white wine vinegar

  4. 2 avocados , pitted and finely diced

  5. coarse kosher salt or sea salt

  6. freshly ground black pepper

  7. 6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off

  8. juice from 3 limes

  9. 2 tablespoons chopped basil

  10. 2 tablespoons canola oil

  11. 2 tablespoons butter

  12. SPICE MIX:

  13. 2 tablespoons paprika

  14. 1 tablespoon dried oregano

  15. 1/2 teaspoon salt

  16. 1/2 teaspoon freshly ground black pepper

  17. 1/4 teaspoon ground red pepper

Instructions Jump to Ingredients ↑

  1. To make avocado butter, whisk butter, juice concentrate, vinegar, and avocado in small saucepan to blend. Season butter to taste with coarse salt and pepper. Cover and chill (can be made 2 days ahead).

  2. Using small sharp knife cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle spice mix, basil and salt into slits and cavities of fish. Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.

  3. Heat large skillet on medium high heat and canola oil. Add fish and cook about 4 minutes on each side. Add fresh lime juice directly to the pan. Add whole squeezed limes to the pan and butter to finish. Transfer to plates.

  4. Place saucepan with avocado butter on low heat stirring occasionally. Serve with fish.


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