Sautéed Striped Bass with Brown Butter and Orange • Seafood Nutrition Partnership


4, 5 oz. skin-on portions striped bass (either hybrid striped bass or wild)
Kosher salt
6 Tbsp. butter
2 oranges, segmented
Recipe developed by Barton Seaver


1.Use a sharp knife to score the skin with shallow slashes about every inch or so. Season fillets with salt and let sit 20 minutes.
2.Melt two tablespoons butter over medium high heat in large, non-stick sauté pan. Place fish, skin-side down, into the pan. Reduce heat to medium. Cook without flipping until fish is almost done. Remove the fish.
3.Add 4 additional tablespoons butter. Cook over medium heat until the butter is dark brown.
4.Add segments of 2 oranges and season with salt. Gently stir to combine. Turn off heat, return fish to the pan, skin side up, to finish cooking.
5.Serve fish hot with sauce and steamed vegetables of your choice.

This Sautéed Striped Bass with Brown Butter and Orange from SNP Ambassador Barton Seaver is an approachable and delicious way for home cooks to get a seafood dinner on the table quickly.

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