Recipe of the Week: A Mediterranean Delight

We got so much terrific feedback on last week’s recipe that I decided to feature another recipe this week. Please write and let me know what you think- if the demand continues, we’ll make it a regular feature!

This week we’ll be doing a heart-healthy Mediterranean meal featuring striped bass and kalamata paste. It’s high in protein, low in calories, and loaded with antioxidants from the sun-dried tomatoes. A perfect light dish for an evening meal in warmer weather!

Like last week’s recipe, this one is from my book, “The Healthiest Meals on Earth”  (co-written with the marvelous cookbook author and health counselor, Jeannette Bessinger).

Newsflash: Jeannette and I recently signed a long-term contract for cookbooks with Fair Winds Press—the “Most Effective Ways to Live Longer Cookbook”  is already available for pre-order on Amazon, and two more are scheduled for the 2011: “The Healthiest 15-Minute Meals on Earth” and “The Healthiest Comfort Foods on Earth”

Striped Bass with Sun-Dried Tomato and Kalamata Paste

Prep Time: 5-10 minutes

Cook Time: 20 minutes


1/3 cup sun-dried tomatoes, soaked in hot water for 15 minutes, drained, and blotted dry (or if in oil, removed and drained well)

¼ cup pitted kalamata olives

2 tablespoons extra virgin olive oil

¼ cup fresh basil, rinsed and dried (optional)

1/5 teaspoon fresh ground black pepper

2 teaspoons capers

1 ½ pounds skinless striped bass filet

  • Heat grill to medium-low
  • In a food processor or blender, combine the tomatoes, olives, oil, basil and pepper. Process until the mixture forms a thick paste. Stir in the capers and set aside.
  • Rinse the bass and pat dry. Paint the underside lightly with olive oil and place it oiled side down on grill. After about 7 minutes, flip the bass and coat the grilled side to taste with the paste. (You will have some paste remaining, which will happily keep in the refrigerator and used like a pesto over whole grain pasta or grilled zucchini. Use sparingly- the flavor is strong!)
  • Close the grill and continue to cook for 4-10 minutes or until the bass is cooked through. (It will be white and soft when pierced with a fork.) Carefully lift the bass off the grill and onto a serving plate.

Yield: 4 servings