Food & Cooking Recipes Ingredients Seafood Recipes Striped Sea Bass with Blood Oranges and Olives 2.8 (46) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. 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 ¼-inch dice 1 ounce small pitted green olives, cut into quarters Directions 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. 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. 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. Rate it Print