Follow along with us as we grill up freshly caught striped bass and cauliflower steaks topped with a delicious tapenade that serves as a sauce for the fish, cauliflower and the salad we picked from the garden.   The entire meal takes 20 minutes from start to finish and uses only a few easy to find and inexpensive ingredients.  Freshness is the key, so  if you can’t find striped bass, substitute halibut, swordfish, sea bass, or any firm white fish.   Here’s the recipe to serve 3-4 people


  • 6-8 Calamata Olives – pitted and coarsely chopped
  • 6-8 Ripe Cherry Tomatoes – coarsely chopped – grill a few for 20 seconds or so to blister to add a slightly different texture and flavor
  • 1 Tablespoon of Capers – chopped with some caper juice added to the mix
  • 1 Clove Garlic – minced
  • 1/2 lemon – zested and juiced
  • Extra Virgin Olive Oil – about 1/4 cup total
  • Fresh herbs – chop mint, parsley, fennel fronds, chives….or whatever you have available
  • Salt & Cracked Pepper – remember that the olives and capers both have plenty of salt

Mix all ingredients in a bowl and top with olive oil.  Let marinate while prepping the fish and cauliflower to allow the flavors to come together…. prepare the day before if easier.  Spoon the tapenade over the grilled fish, cauliflower and salad

Striped Bass

  • 2 lbs. fresh Striped Bass Fillets – Cut into 3-4  portions get the thicker shoulder piece if possible  ( halibut and swordfish are also great)
  • Olive Oil
  • Salt & Cracked Pepper – season liberally on both sides right before grilling

Grill over high heat for 3-4 minutes per side flipping only once.  The fish will continue to cook once off the grill so be sure to not overcook.


Cauliflower Steaks 

  • 1 head of Cauliflower
  • Olive Oil
  • Salt & Cracked Peppe
  • Lemon Zest and Juice

Cut head of Cauliflower in half keeping core intact.  Cut 3/4″ steaks from each half….you can get 5-6 steaks from a head.  Grill over high heat for 5 minutes per side or until nicely charred.   Remove from grill and top with squeeze of lemon juice.


Plate and top the fish, cauliflower and salad with with tapenade and season with a pinch of salt, cracked pepper and a squeeze of lemon juice.




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