Grilled Striped Bass with Oranges and Watercress

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

Cook’s Note

Make garlic bread without oil or butter: Toast or grill whole-grain bread, then rub with halved garlic while still warm.