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.

More From FoodService Director

Industry News & Opinion

The USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code