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)
- Prepare a hot grill.
- Coat the fish fillets with a few tablespoons of olive oil.
- Season with salt.
- 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.
- 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.
- 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.
- 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.
- 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.
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)