Grilled Black Snapper with Oranges

Ingredients:

• 4 black bass fillets with skin on, from the center of the fish (each about 170 g)
• 3 oranges
• 1/4 cup olive oil, plus more for greasing and drizzling
• 0.5 red jalapeno pepper, finely chopped
• 1/4 cup pitted olives
• 2 large thick slices whole grain bread, cut in half
• 3 tbsp. watercress
• 1 clove garlic, cut in half

Preparation:

1. Heat grill to high heat.
2. Cut the tops and bottoms off 2 oranges and stand them on their cut sides. Following the curves of the fruit, trim away the peel and white pith. Lay the oranges on their sides and slice into 1/2-inch-thick rounds, then quarter the slices. Halve the remaining orange and juice it into a bowl. Toss with olive oil, orange slices, jalapeño, olives, 1/4 teaspoon salt, and freshly ground pepper.
3. Brush the grill grates with olive oil. Season the fish with salt and pepper and place it skin-side down on the grill. Grill for about 8-10 minutes, until the fish is cooked through, flipping once. Transfer to a plate. Toast the bread on both sides until grill marks are visible, about 2-4 minutes.
4. Divide the watercress among serving plates. Place the fish on top and pour over any juices that have accumulated in the plate. Top the fish with a spoonful of orange chutney. Rub both sides of the bread with garlic and serve with the fish.