GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS

Grilled Striped Bass with Oranges and Watercress image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 oranges
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 red jalapeno pepper, finely chopped (remove seeds 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

Steps:

Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside.
Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes.
Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.

Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 140 milligrams, Sodium 615 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 37 grams, Sugar 10 grams