Grilled Whole Bass with Toasted Paprika Orange Vinaigrette

1. 1

   Heat a pan and add paprika, cook 1 minute.

2. 2

   Remove and set aside.

3. 3

   In small saucepan over high heat, reduce orange juice to a syrup.

4. 4

   Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth.

5. 5

   With the motor running, slowly add oil until emulsified.

6. 6

   Season with salt and pepper to taste.

7. 7

   Preheat grill.

8. 8

   Brush fish with olive oil on both sides and season with salt and pepper to taste.

9. 9

   Grill the fish for 10 to 12 minutes total.

10. 10

    Remove and serve each person 1 whole fish drizzled with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.