No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Striped Sea Bass with Blood Oranges and Olives

Navel oranges can be substituted for the blood oranges.

  • Servings: 4
Striped Sea Bass with Blood Oranges and Olives

Photography: RICHARD GERHARD JUNG

Source: Martha Stewart Living, January 2002

Ingredients

  • 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

Directions

  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.

Related Topics