Grilled Striped Bass With Charred Kale and Yellow Squash

• 2 pounds striped bass, cut into four equal fillets
• 2 yellow squash
• 2 bunches lacinato kale, stems removed
• 1/4 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)

1. Prepare a hot grill.
2. Coat the fish fillets with a few tablespoons of olive oil.
3. Season with salt.
4. Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl.
5. Drizzle a couple tablespoons of olive oil over the vegetables.
6. Season with salt.
7. Place the prepared fish skin-side down on the grill.
8. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.
9. While the fish is cooking, place the kale and squash on the grill and watch carefully.
10. Turn the vegetables the moment they begin to show grill marks.
11. 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.
12. Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce.
13. Serve with the grilled vegetables.

bass, yellow squash, lacinato kale, extra virgin olive oil, lemon, red chili flakes, salt, chimichurri sauce

Taken from cooking.nytimes.com/recipes/1015298 (may not work)