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Striped Sea Bass with Blood Oranges and Olives


Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. Navel oranges can be substituted for the blood oranges.

  • Servings: 4
sea bass blood orange olives

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, January 2002


  • 6 blood oranges
  • Four 6-ounce fillets (with skin) striped sea bass, skin scored
  • Coarse salt and freshly ground pepper
  • 1 tablespoon canola oil
  • 6 tablespoons unsalted cold butter
  • 2 shallots, cut into 1/4-inch dice
  • 1 ounce small pitted green olives, cut into quarters


  1. Squeeze 3 to 4 oranges to make 1 cup juice; set aside. Remove and discard the peel and pith of the remaining oranges. Using a sharp knife, remove the segments, and set aside in a small bowl.

  2. Sprinkle fish with salt and pepper. Heat oil in a medium skillet over medium-high heat. Add fish, skin side up; cook until golden brown, about 3 minutes. Turn fish over, reduce heat to medium, and continue to cook until fish is opaque and completely cooked through, about 3 minutes. Transfer fish to a serving dish; keep warm.

  3. While fish is cooking, melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, and cook, stirring, until light golden brown, about 5 minutes. Add orange juice, and bring to a simmer. Cook until juice has reduced by half, about 5 minutes. Remove from heat, and whisk in the remaining 5 tablespoons cold butter, 1 tablespoon at a time. Stir in orange segments and olives. Pour sauce over the fish, and serve immediately.

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