Grilled Striped Bass with Orange-Saffron Butter

Ingredients

• 0.5 cup butter room temperature (1 stick)
• 6 servings sea salt 
• 3 tablespoons orange juice concentrate frozen thawed
• 2 large oranges; 1 juiced halved thinly sliced
• 1 pinch of saffron threads 
• 6 pound trout whole cleaned
• 0.5 teaspoon citrus champagne vinegar 

Equipment

• baking sheet
• sauce pan
• knife
• whisk
• grill

Directions

1. Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
2. Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet.
3. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
4. Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat).
5. Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side.
6. Transfer to plates.
7. Serve with warm seasoned butter.