Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream Recipe

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Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream
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Ingredients:

Directions:

  1. For the striped bass:
  2. 8 (7 to 8-ounce) striped bass fillets, skin-on
  3. 1 cup chopped fennel tops, reserved from above
  4. Salt and freshly ground black pepper
  5. Vegetable Tian: Preheat the oven to 350 degrees F.
  6. Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool.
  7. In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool.
  8. Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes.
  9. In a pot over medium heat, heat the basil cream and check for seasoning.
  10. Preheat a grill to high.
  11. Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side).
  12. Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 342.4 Kcal (1434 kJ)
Calories from fat 177.53 Kcal
% Daily Value*
Total Fat 19.73g 30%
Sodium 70.52mg 3%
Potassium 1125.26mg 24%
Total Carbs 39.49g 13%
Sugars 19.69g 79%
Dietary Fiber 10.05g 40%
Protein 5.28g 11%
Vitamin C 30.3mg 50%
Iron 1.9mg 11%
Calcium 101.4mg 10%
Amount Per 100 g
Calories 81.16 Kcal (340 kJ)
Calories from fat 42.08 Kcal
% Daily Value*
Total Fat 4.68g 30%
Sodium 16.72mg 3%
Potassium 266.71mg 24%
Total Carbs 9.36g 13%
Sugars 4.67g 79%
Dietary Fiber 2.38g 40%
Protein 1.25g 11%
Vitamin C 7.2mg 50%
Iron 0.5mg 11%
Calcium 24mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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