Name: Grilled Striped Bass with Oranges and Watercress
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Directions

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.