The Ultimate Grilled Striped Bass with Orange & Watercress
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
- 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
- Preheat a grill to high heat.
- 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.
- 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.
- Grill the Fish and Bread: Brush the grill grates with olive oil. Season the fish fillets with salt and pepper.
- Place the fish skin-side down on the grill. Cook for 8 to 10 minutes, turning once, until the fish is cooked through.
- While the fish cooks, grill the bread for 2 to 4 minutes, turning once, until it is well-marked and toasted.
- Assemble and Serve: Divide the watercress among 4 plates.
- Top the watercress with the grilled fish fillets and any juices that have collected on the plate.
- Spoon the prepared orange and olive mixture over the fish.
- Rub both sides of the grilled bread with the halved garlic clove.
- 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.
Find it online: https://cookupjoy.com/grilled/