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Recipe courtesy of Bobby Flay
Moroccan-Style Striped Bass
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 343 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 136 milligrams
- Sodium
- 549 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 32 grams
- Sugar
- 20 grams
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 343 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 136 milligrams
- Sodium
- 549 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 32 grams
- Sugar
- 20 grams
Ingredients
Directions
- Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
- Preheat the grill to medium.
- Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
