Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen
2 whole black bass, skin-on
1 Tablespoon kosher salt
1 Tablespoon freshly cracked black pepper
3-4 Tablespoons robust olive oil
2 lemon, sliced 1 shallot, sliced
8 sprigs thyme
2 Tablespoons olive oil
1 cup cherry tomatoes
2 Tablespoons Sicilian lemon white balsamic
2 sprigs basil
Salt and pepper to taste
2 cups whole whet couscous, cooked and seasoned
1. Score the fish and with salt and pepper. Stuff with lemon slices, shallots and thyme.
2. Heat the grill or grill plate over medium-high heat. Place the fish, on the grill. Cook for 8 to 10 minutes on each side, rotate 90-degrees halfway through on each side for even cooking.
3. Heat the olive oil in a sauté pan over high heat. When it begins to smoke, add the tomatoes, cook swirling the pan until the tomatoes become tender, about 5 minutes. Turn off the heat and add in the balsamic and torn basil.
4. Filet the fish and Serve the fish over the couscous topped with the tomatoes.