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Grilled Whole Bass with Toasted Paprika Orange Vinaigrette Recipe

Grilled Whole Bass with Toasted Paprika Orange Vinaigrette

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby Flay

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on July 03, 2010

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    Really great sauce! So easy to make too. I used chardonnay vinegar instead. The sauce had a great balance of sweet and tart flavors. I also used grains of paradise instead of plain black pepper and that also added a subtle nuance to the flavor.

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  • on September 22, 2006

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    What a colossal waste of expensive, quality ingredients. The paprika cannot be cooked on high heat for even 10 seconds without burning to a crisp, and if it's even the slightest bit burnt, the entire dressing tastes of char. The subtlety of the orange reduction and sherry vinegar (and of real paprika taste are lost in this boring, sour, burned-tasting mess of a dressing. I'll be sticking to my orange ginger miso recipe next time, as this recipe made me a large batch of dressing that had to be thrown out.

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  • on January 27, 2005

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    Used blue hake instead of bass. It was so good! Hubby (who's a chef said that he'd have even enjoyed this vinaigrette on a salad or something!

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