Grilled Striped Bass with Summer Vegetables and Cou

Name: Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, halved lengthwise; 1/4 cup olive oil; 2 tsp ground cumin; 1/4 lb green beans, trimmed and cut into 1-inch pieces; 1/4 lb wax beans, trimmed and cut into 1-inch pieces; 2 cups corn kernels (about 3 ears); 1 pint pear or cherry tomatoes, halved; 1 cup uncooked couscous; 1 tbsp red wine vinegar; 1 cup fresh basil leaves, chopped; 4 striped bass (or red snapper) fillets (6 oz each), skin on

Servings: persons

1 eggplant, halved lengthwise
1/4 cup olive oil
2 tsp ground cumin
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 lb wax beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (about 3 ears)
1 pint pear or cherry tomatoes, halved
1 cup uncooked couscous
1 tbsp red wine vinegar
1 cup fresh basil leaves, chopped
4 striped bass (or red snapper) fillets (6 oz each), skin on

1
For vegetables and couscous: Preheat oven to 400F.
2
Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin.
3
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.
4
Remove and let sit until cool enough to handle.
5
Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl.
6
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.
7
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).
8
Repeat with wax beans.
9
Cook corn for 15 seconds, then cool 1 minute in ice bath.
10
Drain and blot dry all vegetables.
11
Add tomatoes and toss together gently.
12
Season to taste with salt and pepper.
13
Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil.
14
Season to taste with salt and pepper.
15
For fish: Preheat grill or broiler.
16
Brush fish on both sides with remaining oil.
17
Season skin side with salt and pepper.
18
Starting with skin side down, grill or broil fish 4 minutes.
19
Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
20
To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish.
21
Serve hot.

315

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 eggplant, halved lengthwise, 1/4 cup olive oil, 2 tsp ground cumin, 1/4 lb green beans, trimmed and cut into 1-inch pieces, and more.

Yes, Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette 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 Summer Vegetables and Couscous Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions