Grilled Striped Bass With Charred Kale and Yellow Squash

By Jeff Schwarz and Greg Kessler

Grilled Striped Bass With Charred Kale and Yellow Squash
Greg Kessler
Total Time
About 30 minutes
Rating
4(112)
Comments
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Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce. Usually paired with meat, chimichurri plays off of bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. In preparing the fish, make sure the grill is hot first and be patient about flipping — you usually want about 4 minutes per side for a 7 to 8 ounce piece. Drop some local lacinato kale and thinly sliced yellow squash onto the grill as well for a charred vegetable side.

Featured in: Visiting the Source | A Chef in the Field: Striped Bass

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Ingredients

Yield:4 servings
  • 2pounds striped bass, cut into four equal fillets
  • 2yellow squash
  • 2bunches lacinato kale, stems removed
  • ¼ cup extra virgin olive oil, plus more for coating fish and vegetables
  • Juice of one lemon
  • 1teaspoon red chili flakes
  • Salt
  • Chimichurri sauce (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare a hot grill.

  2. Step 2

    Coat the fish fillets with a few tablespoons of olive oil. Season with salt.

  3. Step 3

    Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.

  4. Step 4

    Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.

  5. Step 5

    While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.

  6. Step 6

    Once they are charred on both sides, return the vegetables to the large bowl and toss with ¼ cup olive oil, lemon juice and chili flakes.

  7. Step 7

    Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.

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Ratings

4 out of 5
112 user ratings
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Comments

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Cervantes

Used a silicone mat on the grill so nothing would fall through. Let the two fillets come to room temp. Grilled 4 4, came out great, though grill was not hot enough to crisp up the skin. Served with soy sauce wasabi mixture, could do any sauce, I’m sure the chimmichurri would be great.

Josh

Great recipe to show off some fish. The 1/4 cup of olive oil seemed excessive for tossing the veggies in.

lynn Arsanis

Fish started to blacken on second side and because not cooked inside finished in oven for 10 min. at 375. Delicious

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