free counter with statistics Print

The Ultimate Grilled Striped Bass with Orange & Watercress

Spooning the fresh orange and olive salsa over the finished Grilled Striped Bass.

An elegant and healthy grilled fish dish, perfect for summer. This recipe features skin-on striped bass fillets seasoned and grilled until the skin is crisp and the fish is cooked through. The fish is served on a bed of fresh watercress and topped with a bright, flavorful salsa made from fresh orange segments, Kalamata olives, and finely chopped jalapeño, all tossed in a simple orange juice and olive oil vinaigrette. Toasted whole-grain bread, rubbed with fresh garlic, is served on the side.

Ingredients

Scale
  • 3 oranges
  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1/2 red jalapeno pepper, finely chopped (seeds removed for less heat)
  • 1/4 cup pitted kalamata olives
  • Kosher salt and freshly ground pepper
  • 4 skin-on center-cut striped bass fillets, preferably wild (about 6 ounces each)
  • 2 large thick slices whole-grain bread, halved
  • 3 cups watercress
  • 1 clove garlic, halved

Instructions

  1. Preheat a grill to high heat.
  2. Prepare the Orange Salsa: Slice the top and bottom off 2 of the oranges. Stand each orange on a cut end and slice off the peel and white pith. Cut the oranges into 1/2-inch-thick rounds, then quarter the rounds.
  3. Halve the remaining orange and squeeze its juice into a bowl. Stir in 1/4 cup of olive oil, the sliced orange pieces, chopped jalapeno, olives, 1/4 teaspoon of salt, and a few grinds of pepper. Set this mixture aside.
  4. Grill the Fish and Bread: Brush the grill grates with olive oil. Season the fish fillets with salt and pepper.
  5. Place the fish skin-side down on the grill. Cook for 8 to 10 minutes, turning once, until the fish is cooked through.
  6. While the fish cooks, grill the bread for 2 to 4 minutes, turning once, until it is well-marked and toasted.
  7. Assemble and Serve: Divide the watercress among 4 plates.
  8. Top the watercress with the grilled fish fillets and any juices that have collected on the plate.
  9. Spoon the prepared orange and olive mixture over the fish.
  10. Rub both sides of the grilled bread with the halved garlic clove.
  11. Serve the fish and salad immediately with the garlic toast on the side.

Notes

  • This recipe uses a high-heat grilling method to get a nice char and crispy skin on the fish.
  • Oiling the grill grates is an important step to prevent the fish from sticking.
  • Rubbing the hot, toasted bread with a raw garlic clove is a classic technique that infuses it with a great garlic flavor.
  • The heat level of the orange salsa can be adjusted by including or removing the seeds from the jalapeno pepper.

Nutrition

Find it online: https://cookupjoy.com/grilled/