Grilled Bass over Kale and Prosciutto Salad

Submitted by Liz Novak on Thu, 11/19/2015 - 22:10


You deserve a recipe as glorious as your catch! Sometimes when you’re fishing for keeps, the cooking can be an afterthought. This recipe is easy to make but packs in some complexity combining sweet, savory, and citrus flavors. The marinated fish will flake into your kale salad, combining all the great tastes and textures, and you can enjoy a dish that your catch deserves.

Grilled Bass over Kale and Prosciutto Salad

Grilled Bass over Kale and Prosciutto Salad

I’m lucky that my work neighbor is an avid fishermen. I get a number of “Just caught. Want a filet?” texts with pictures of striped bass he caught on the Cape Cod Canal during his lunch break or by boat over the weekend. We’ve been passing coolers of fish and shellfish back and forth throughout the summer and fall, and I’ve been able to perfect the recipe below.


  • 1 ½ - 2 lbs fresh striped bass, cut into serving sizes
  • ⅓ cup + 4tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp thyme, finely chopped
  • 1 tbsp oregano, finely chopped
  • 4 garlic cloves, minced
  • 1 bunch of kale, chopped
  • 2 shallots, chopped
  • 3 oz prosciutto, chopped
  • salt & pepper

1. Shake the ⅓ cup oil, lemon juice, thyme, oregano, and garlic in a large ziplock bag. Then add the fish and allow to marinate for at least 30 mins.

2. Heat remaining oil in a pan on medium high heat.

3. Add the shallot and cook until soft.

4. Add the prosciutto and allow to cook 2 mins.

5. Add the kale. Turn with tongs as it cooks (5-8 mins).

6. Remove the salad from heat. Add salt and pepper to taste.

7. Grill the fish at medium high heat. The secret to grilling fish is to leave it alone! Give the fish enough time to sear and fully cook on one side before flipping it. The fish should not be glued to the grill when it’s time to flip it. If the fish seems stuck, give it another minute.

8. Serve the fish over the kale salad.

Grilled Bass over Kale and Prosciutto Salad

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