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

Name: Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams Italian plum tomatoes, passed through a food mill; 59 milliliters sliced caperberries, cut into thin rounds; 1 large head cauliflower, coarsely chopped; 4 cloves garlic, minced; 1 lemon, juiced; 59 milliliters slivered Gaeta or kalamata olives; 4 servings Kosher salt; 1 lemon, zested; 4 servings Extra-virgin olive oil; 1 large onion, finely diced; 1 bunch Italian parsley, leaves picked; 1 pinch Pinch crushed red pepper flakes; 680 grams wild striped bass fillets with skin; 4 servings Water

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

Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad might be just the main course you are searching for. One serving contains 421 calories, 37g of protein, and 20g of fat. This gluten free, dairy free, and primal recipe serves 4. A mixture of striped bass fillets, pepper flakes, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Coat a large saucepan with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and bring to a medium heat.

Ingredients you will need

Onion

Add a generous pinch of salt and a small pinch of crushed red pepper. Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color.

Ingredients you will need

Red Pepper Flakes

Onion

Salt

Add the garlic and cook for another 2 to 3 minutes. Stir in the tomatoes and 3/4 of a can of water, and season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes. Taste, it should taste good.

Ingredients you will need

Tomato

Garlic

Water

Salt

Bring a pot of water to a boil over medium heat and season it generously with salt. It should taste like the ocean.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes. When done it should be really soft and almost falling apart. Strain the cauliflower and add it to the tomato mixture. Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes. Taste to see if the seasoning needs to be adjusted. Stir in the lemon zest, olives and caperberries. Reserve. (This can totally be done ahead, it actually gets better when it IS done ahead. But it is still really good when made to order.)

Ingredients you will need

Caper Berries

Tomato Sauce

Cauliflower

Lemon Zest

Seasoning

Olives

Tomato

Sauce

Water

Preheat the grill to medium and brush with oil if needed to remove any food particles. Pat the fish skin dry to make sure it is really dry. If you have time, let it hang out to dry for a few minutes before you grill it.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Grill

Drizzle with olive oil and season with salt on both sides.

Ingredients you will need

Olive Oil

Salt

Put the fish, skin side down, on the preheated grill. Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks. Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes.

Ingredients you will need

Fish

Equipment you will use

Grill

Reheat the cauliflower if it was done ahead.

Ingredients you will need

Cauliflower

Serve the fish on serving plates, leaning on a mound of the cauliflower. In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil.

Ingredients you will need

Cauliflower

Lemon Juice