Moroccan-Style Striped Bass

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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3 cups fresh orange juice

Fresh thyme sprigs

1 tablespoon honey

Harissa, to taste

4 (6-ounce) fillets wild striped bass, with skin

Canola oil

Salt and freshly ground black pepper

Cured black olives, pitted, coarsely chopped

Brined black olives, pitted

Roughly chopped flat-leaf parsley


  1. 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.
  2. Preheat the grill to medium.
  3. 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.

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