Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Striped Bass with Tomatoes and Olives
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 113 mg
- Sodium
- 602 mg
Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 113 mg
- Sodium
- 602 mg
Ingredients
Directions
- Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
- Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
- Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
- Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
