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Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad Recipe

Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on January 01, 2012

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    Anne has such a knack with flavors. This cauliflower was so unusual, so delicous, it peaked every taste bud. The lemon zest mingled with the olives and caper berries is fabulous. I really enjoy Anne's creative style and fresh approach to cooking.

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  • on July 28, 2011

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    Delicious! Thank you Anne for showing me another way to cook cauliflower that is unbelievably tasty! Couldn't find striped bass, used grade ahi (tuna instead. My husband went wild over this dish.

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  • on January 16, 2011

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    My entire family loved this! I could leave out the olives but the capers were really tasty and I finished the dish with freshly grated parm. cheese. The red pepper flakes are a must. This is a great dish if you're trying to cut carbs but crave that "pasta" kind of meal.

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  • on November 16, 2010

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    Love this cauliflower ragout - actually quite addictive, and it's now a staple in my recipe rotation. Love it left over. Often add fresh basil at the end, sometimes leave out the olives, always use the capers (but I use the small ones. The lemon juice is great if serving with fish, but if serving as a vegetarian main dish I leave that out and add some parmiggiano reggiano and basil at the end. Very versatile dish that can be changed to accommodate whatever you're serving it with. LOVE this!

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  • on August 13, 2010

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    Fish and parsley salad very good, cauliflower needed some kind of herb! Added oregano and lemon, was very bland without it.

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  • on July 08, 2010

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    For some reason I found the flavours of the caperberries and olives overwhelmed the taste of the cauliflower when I first served this. I Based on this i would have rated this just 3 stars. But I heated up the leftover cauliflower and served it on bread the next day for lunch - and it was really nice. Ann is right, the flavours improve with time. Will be making again but still prefer being able to taste the cauliflower.

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  • on January 20, 2010

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    We are not big cauliflower eaters, but this recipe just might make us eat it more often. It was very good the evening I made it, but I think the leftovers were better on the second day. When I warmed it up I added a little bit of cheese on top. We will be making this recipe again.

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  • on January 11, 2010

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    I made this for a dinner party on Friday night along with Anne's Braised Calamari Stuffed with Shrimp, Spinach and Herbs. My guests devoured it. They said it was the best seafood meal they'd ever had. I made the ragu earlier in the day like Anne suggested. It was spectacular. I couldn't find caperberries so I just put in some regular capers. I used a micro-plane to zest the lemon and the flavor really infused throughout the ragu. For the fish, I used Sea Bass instead of Striped Bass. It was cooked absolutely perfectly. Definitely recommend this! I'm going to go through and try the rest of Anne's recipes.

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  • on January 03, 2010

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    anyone who does not rate this meal with 5 stars has either no good taste or no pallet. this is a super fantastic recipe that should be used to impress someone. follow the directions exactly and you wont be disappointed. as usual, anne gives us the best of her knowledge and hits it out of the park. thank you anne!

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  • on January 03, 2010

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    Anne: Love your cooking & recipes..you are my favorite Food Network Chef! I tried this recipe and found it to be as good as it looked on TV yesterday...even without all the salt that I can't have! Thanks for another great recipe! :

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