Roasted Striped Bass with Green Olive Couscous and Grapefruit Butter | La Cucina Grandinetti
Roasted Striped Bass with Green Olive Couscous and Grapefruit Butter—zesty citrus and briny olives elevate this flavorful seafood dish. Perfect for special dinners.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- Zest and juice of 1 grapefruit
- Extra-virgin olive oil
- 4 whole striped bass, 1 1/2 pounds each, gutted and scaled (we used trout in the picture above)
- Kosher salt and freshly ground black pepper
- Green olive couscous
- Grapefruit wedges
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