Grilled Striped Bass With Cauliflower And Tomatoes With Caperberries And Black Olives With Parsley Salad Recipe

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Details

14 Ingredients

• 4 cloves garlic, minced
• 1 large head cauliflower, coarsely chopped
• 1/4 cup sliced caperberries, cut into thin rounds
• 1 bunch Italian parsley, leaves picked
• 1 lemon, zested
• 1 lemon, juiced
• Water
• 4 (6-oz) wild striped bass fillets with skin
• 1/4 cup slivered Gaeta or kalamata olives
• Extra-virgin olive oil
• Pinch crushed red pepper flakes
• 1 (28-oz) can Italian plum tomatoes, passed through a food mill
• Kosher salt
• 1 large onion, finely diced