| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
FABULOUS AND SO EASY!!!
I saw Bobby make this on Grill It and I am a Bobby Flay devotee so I trust him on every recipe. This one did not disappoint! It was so easy to make too, big plus! My fish monger did not have striped bass so I asked him for a suggestion and he thought grouper would go well and it was EXCELLENT!! I will definitely make this again! Keep up the excellent work Mr. Flay!!