Prep Time
10 min
Cook Time
15 min
Yields
4 servings
Topped with two kinds of olives and fresh herbs, this stellar fish entrée is a delicious North African crowd-pleaser.
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ingredients
3
cups orange juice
Fresh thyme sprigs
1
Tbsp honey
Harissa, to taste
4
(6-oz) 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
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directions
Step 1
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.
Step 2
Preheat the grill to medium.
Step 3
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.