Grilled Striped Bass with Spiced Tomato Onion Sauce

Menu Part: 
Cuisine Type: 

Peggy Ryan
Chef Instructor
Kendall College

This fish dish incorporates the flavors and ingredients of North Africa, a cuisine that’s on the rise, according to 2017 trend forecasters. Chef Ryan creates two authentic sauces to accompany the fish. The first is chermoula—a garlic-herb vinaigrette—that acts as a basting sauce during cooking, and the second is a tomato-onion sauce spiced with cinnamon, cloves and garlic that is ladled around the cooked fish. Harissa blended with aioli is an optional condiment that adds a creamy counterpoint.



½ cup olive oil
½ cup lemon juice
¾ chopped Italian parsley
¾ cup chopped cilantro
6 cloves minced garlic
1 tbsp. paprika
2 tsp. ground cumin
¼ tsp. cayenne
Salt and pepper

Tomato Onion Sauce

¼ cup olive oil
2½ cups diced onion
1½ cups diced celery
5 cloves garlic, minced
1/8 tsp. dried red pepper flakes
1 tbsp. paprika
½ tsp. cinnamon
¼ tsp. ground cloves
1½ cups diced and drained canned plum tomatoes
5 cups fish stock
Salt and pepper

Cinnamon-Pepper Couscous

2 cups water
2 tbsp. butter
1 tsp. cinnamon
½ tsp. black pepper
1 tsp. salt
1½ cups couscous


4 skinless striped bass fillets (5 oz. each), cut in half
2 tbsp. olive oil


1. Prepare chermoula: Whisk together olive oil and lemon juice with remaining ingredients; season with salt and pepper to taste and set aside.
2. Prepare tomato onion sauce: In large saucepan, heat oil. Add onion, celery, garlic and pepper flakes; saute until tender. Add paprika, cinnamon and cloves; saute 3 minutes longer.
3. Stir in tomatoes and fish stock; bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper to taste; keep warm.
4. Prepare couscous: In medium saucepan, bring water, butter, cinnamon, salt and pepper to a boil. Pour mixture over couscous in small hotel pan. Stir; cover with plastic wrap and keep warm in water bath. Fluff with a fork before serving.
5. Prepare fish: Per order, rub two fish fillet halves with oil and season with salt. Mark fish on presentation side; place on sizzle pan. Spoon 1 tbsp. chermoula over fish. Fire in oven 5 minutes or until done.
6. To serve, ladle 3 ounces tomato-onion sauce in shallow bowl. Place ¼ cup hot couscous in center; top with fish, one piece on top of the other. Serve harissa aioli on the side, if desired.

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