GRILLED STRIPED BASS WITH SUMMER VEGETABLES AND COUSCOUS VINAIGRETTE
Categories Tomato Low Fat Bass Corn Green Bean Summer Grill/Barbecue Couscous Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
- For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
- To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.
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Sonam Tamang
sonam_t38@yahoo.comThis recipe was too complicated and the results were not worth the effort.
Sandile Ndlovu
sn22@gmail.comThe fish was a bit dry, but the vegetables were delicious.
Asad Nazik
asad.n@yahoo.comThis is a great recipe for a summer cookout.
Laura Greenwood
lg@yahoo.comI love this recipe! It's so easy to make and the fish is always cooked perfectly.
Julia Benjamin
jb@hotmail.frThis recipe is a great way to cook striped bass. The fish is cooked evenly and the vegetables are tender. The couscous vinaigrette is a nice addition.
Fortune Nweke
f_nweke6@gmail.comI've made this recipe several times and it's always a winner. The fish is flaky and flavorful, and the vegetables are roasted to perfection. The couscous vinaigrette is the perfect finishing touch.
Zaini King
zaini@yahoo.comThis is my go-to recipe for grilled striped bass. The fish is always cooked perfectly and the vegetables are always delicious. I love the addition of the couscous vinaigrette. It really brings the dish together.
Bilal Jani Bilal Jani
j_bilal58@gmail.comI love this recipe! The fish is always cooked perfectly and the vegetables are always fresh and flavorful. I highly recommend this recipe to anyone looking for a delicious and healthy meal.
Namwase Mariam
n68@hotmail.frThis recipe is so easy to follow and the results are delicious. The fish was cooked perfectly and the vegetables were flavorful. I will definitely be making this dish again.
Jean Smith
smith_j72@yahoo.comI made this dish for a dinner party and it was a huge success. Everyone loved the fish and the vegetables. The couscous vinaigrette was a nice touch. I will definitely be making this dish again.
Nandipha Macibe
nandipha_m38@hotmail.comThis grilled striped bass recipe was a hit! The fish was cooked perfectly and the flavors were amazing. I especially loved the summer vegetables and couscous vinaigrette. This dish is definitely a keeper!