Moroccan Grilled Striped Bass
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 343, total fat 12 G., saturated fats G., proteins 32 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 343, total fat 12 G., saturated fats G., proteins 32 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Moroccan cuisine is always rich with herbs, spices, and seasonings, creating a warm, vibrant, and unforgettable flavor. To give succulent sea bass an oriental flair, grill it to preserve its juices and firm texture, and drizzle it with a fragrant, spicy dressing with sweet citrus notes. To achieve this, combine orange juice with honey and add savory harissa paste, a popular ingredient in North African dishes and appetizers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 striped bass fillets (180g each), skin on
- 3 cups freshly squeezed orange juice
- Sprigs of fresh thyme
- 1 tbsp. honey
- Harissa to taste
- Vegetable oil
- Dried black olives, remove pits, chop olives coarsely
- Salted black olives, remove pits
- Coarsely chopped parsley
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Recipes with similar ingredients: Orange juice, thyme, olives, perch, honey
Cooking the dish according to the recipe:
- Pour the orange juice into a small saucepan and add a sprig of thyme. Bring to a boil over medium heat. Cook until the juice has reduced by half and turned into syrup. Strain into a bowl and add the honey and harissa to taste.
- Preheat grill to medium heat.
Brush the fillets with oil on both sides and season with salt and pepper to taste. Grill for 4 minutes per side, until cooked through and grill marks appear. - Transfer the fish to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Recipe sea bass, with a sauce of anchovies, capers, mint and marjoram marinated in the same sauce.
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