Grilled Striped Bass With Charred Kale and Yellow Squash

Name: Grilled Striped Bass With Charred Kale and Yellow Squash
Total time: 30 min
Ingredients: 2 pounds striped bass, cut into four equal fillets; 2 yellow squash; 2 bunches lacinato kale, stems removed; ¼ cup extra virgin olive oil, plus more for coating fish and vegetables; Juice of one lemon; 1 teaspoon red chili flakes; Salt; Chimichurri sauce (see recipe)

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Total: 30 minutes

Servings: 4

Cost: $6.82 /serving

Author : Jeff Schwarz And Greg Kessler

kale striped bass yellow squash

Grilled Striped Bass With Charred Kale and Yellow Squash

Ingredients

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2 pounds striped bass, cut into four equal fillets2 yellow squash2 bunches lacinato kale, stems removed¼ cup extra virgin olive oil, plus more for coating fish and vegetablesJuice of one lemon1 teaspoon red chili flakesSaltChimichurri sauce (see recipe)

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Instructions

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Step 1

Prepare a hot grill.

Step 2

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

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.

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.

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.

Step 6

Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.

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.