Grilled Bass with Cabbage Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 32 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 117 milligrams
- Sodium
- 495 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 6 grams
- Sugar
- 14 grams
- Protein
- 30 grams
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons fresh lemon juice, plus wedges for serving
4 teaspoons honey
5 tablespoons extra-virgin olive oil, plus more for the grill
1/2 head small green cabbage (about 1 pound), very thinly sliced
1 Granny Smith apple, very thinly sliced
1/2 cup finely chopped walnuts
Kosher salt and freshly ground pepper
1 1/4 pounds skin-on wild striped bass ( 3/4 inch thick; in one piece)
1 teaspoon paprika
1 cup fresh parsley
Directions
- Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
- Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
- Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
- Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.
Cook’s Note
Leave the skin on your fish! It’s full of nutrients — plus it gets nice and crisp on the grill.