Roasted Striped Bass with Green Olive Couscous and Grapefruit Butter
Adapted from Tyler Florence: Tyler's Ultimate: Brilliant Food to Make Any Time
- 4 tablespoons (1/2 stick) unsalted butter
- Zest and juice of 1 grapefruit
- Extra-virgin olive oil
- 4 whole striped bass, 1 1/2 pounds each, gutted and scaled (we used trout in the picture above)
- Kosher salt and freshly ground black pepper
- Green olive couscous
- Grapefruit wedges
Step 1: Arrange an oven rack about 4 inches from the broiler and preheat the broiler.
Step 2: Melt the butter in a small saucepan with the grapefruit zest and juice and simmer for a couple of minutes to reduce the juice.
Step 3: Oil a large baking sheet. Sprinkle the fish all over with salt and pepper, including inside the cavities. Put the fish in a single layer on the baking sheet, then use your hands or a spoons to stuff the cavities with some of the couscous.
Step 4: Drizzle the fish with some of the grapefruit butter and broil, without turning until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes.
Step 5: Baste the fish a couple of times with the remaining grapefruit butter as it broils. Serve the fish with the remaining couscous and grapefruit wedges.