Name: Grilled Striped Bass with Orange-Saffron Butter
Yield: Makes 6 servings
Ingredients: 1/2 cup (1 stick) butter, room temperature; 3 tablespoons frozen orange juice concentrate, thawed; 1/2 teaspoon Champagne vinegar or white wine vinegar; Large pinch of saffron threads; Coarse kosher salt or coarse sea salt; 6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off; 2 large oranges; 1 juiced, 1 halved, then thinly sliced; Nonstick vegetable oil spray

Grilled Striped Bass with Orange-Saffron ButterCon Poulos

Look for fish that's 1 to 1 1/2 inches thick. It sounds counterintuitive, but farmed fish is a better choice when raised inland, in recirculating water (rather than in crowded netpens in the wild). At the market, ask your fishmonger where the fish comes from.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.