Food & Cooking Recipes Ingredients Seafood Recipes Broiled Striped Bass with Cauliflower and Capers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 15 mins Total Time: 30 mins Servings: 4 Another firm-fleshed fish, such as halibut or salmon, can be substituted for the striped bass. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly. Ingredients 1 small head cauliflower (about 2 ¼ pounds), cut into ½-inch-thick slices 3 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 skin-on striped-bass fillets (each about 6 ounces) 2 tablespoons salt-packed capers, rinsed and drained 3 tablespoons golden raisins 2 tablespoons sherry vinegar Mixed fresh herbs, such as parsley, tarragon, and chives Directions Preheat broiler with rack 6 inches from heating element. Place cauliflower on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and broil until crisp-tender and golden brown in spots, 10 minutes. Drizzle fish with remaining 1 tablespoon oil; season generously with salt and pepper. Place on top of cauliflower, skin side up, and add capers to sheet. Broil until fish is just opaque throughout, 5 to 7 minutes. Add raisins and broil just until plump and hot, about 30 seconds. Drizzle fish and vegetables with vinegar, and divide evenly among 4 plates. Serve sprinkled generously with herbs and drizzled with more oil. Rate it Print