Grilled Striped Bass with Indian-Spiced Tomato Sala

Name: Grilled Striped Bass with Indian-Spiced Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole black peppercorns; 1 tablespoon coriander seeds; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup chopped basil; 2 tablespoons red wine vinegar; 1 medium shallot, minced; 1 tablespoon minced fresh ginger; 1/2 teaspoon sugar; 2 pounds assorted heirloom tomatoes, cut into 1-inch dice; Salt; 1 teaspoon chopped rosemary; Four 6-ounce wild striped bass fillets, with skin; Freshly ground pepper

Servings: persons

1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped basil
2 tablespoons red wine vinegar
1 medium shallot, minced
1 tablespoon minced fresh ginger
1/2 teaspoon sugar
2 pounds assorted heirloom tomatoes, cut into 1-inch dice
Salt
1 teaspoon chopped rosemary
Four 6-ounce wild striped bass fillets, with skin
Freshly ground pepper

1
In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant, 30 seconds.
2
Transfer to a spice grinder and let cool completely.
3
Grind the peppercorns and coriander to a powder.
4
In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger and sugar.
5
Add the tomatoes and toss to coat with the dressing.
6
Season the tomatoes with salt.
7
Light a grill or heat a grill pan.
8
In a shallow baking dish, combine the remaining 2 tablespoons of olive oil with the rosemary.
9
Season the bass with salt and pepper and coat the fillets with the rosemary oil.
10
Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes.
11
Turn the bass and cook until just opaque in the center, 3 minutes longer.
12
Using a slotted spoon, transfer the tomatoes to plates.
13
Set the bass fillets on the tomato salad.
14
Spoon the tomato dressing over and around the fish and serve.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon whole black peppercorns, 1 tablespoon coriander seeds, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1/4 cup chopped basil, and more.

Yes, Grilled Striped Bass with Indian-Spiced Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Striped Bass with Indian-Spiced Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions