This Sautéed Striped Bass with Brown Butter and Orange from SNP Ambassador Barton Seaver is an approachable and delicious way for home cooks to get a seafood dinner on the table quickly.
| 4, 5 oz. skin-on portions striped bass (either hybrid striped bass or wild) | |
| Kosher salt | |
| 6 Tbsp. butter | |
| 2 oranges, segmented |
Recipe developed by Barton Seaver
| 1. | Use a sharp knife to score the skin with shallow slashes about every inch or so. Season fillets with salt and let sit 20 minutes. |
| 2. | Melt two tablespoons butter over medium high heat in large, non-stick sauté pan. Place fish, skin-side down, into the pan. Reduce heat to medium. Cook without flipping until fish is almost done. Remove the fish. |
| 3. | Add 4 additional tablespoons butter. Cook over medium heat until the butter is dark brown. |
| 4. | Add segments of 2 oranges and season with salt. Gently stir to combine. Turn off heat, return fish to the pan, skin side up, to finish cooking. |
| 5. | Serve fish hot with sauce and steamed vegetables of your choice. |
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