Grilled Striped Bass with Spiced Tomato Onion Sauce

Day PartDinner
Menu PartEntree
Cuisine TypeMediterranean

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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