INGREDIENTS
3 cups fresh orange juice
Fresh thyme sprigs
1 TBSP honey
Harissa, to taste
4 striped bass fillets, skin on
Canola oil
Salt
Black pepper, freshly ground
Cured black olives, pitted and coarsely chopped
Brined black olives, pitted.
Roughly chopped flat-leaf parsley
DIRECTIONS
Preheat the grill to medium.
Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil.
Cook until reduced by half and becomes a syrup.
Strain into a bowl
Add the honey and harissa, to taste.
Brush the fillets with oil on both sides and season with salt and pepper, to taste.
Grill until slightly charred on both sides and just cooked through, about 4 minutes per side.
Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
