Grilled Whole Black Bass With Onions, Olives And Red Chard

Recipe Ingredients

2 tablespoons	30ml	Virgin olive oil
2		Black bass - - (2 lbs ea), scaled, gutted,
		Washed and rinsed
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced (large)
1 cup	237ml	Black olives from liguria
4 cups	584g / 20oz	Chopped red swiss chard
		(abt 2 lbs - cut 1" thick ribbons)
		Juice and zest of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Green olive pesto - see * note
		Lemon wedges

Recipe Instructions

* Note: See the "Green Olive Pesto" recipe which is included in this collection.

Preheat grill or barbecue.

Season fish inside and out and brush with virgin olive oil. Place on grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until cooked through yet still moist.

Heat 12-inch skillet over medium heat and add 4 tablespoons extra-virgin olive oil. Add red onion and wilt 1 minute. Add olives, chard and lemon juice and toss to wilt -- about 2 to 3 minutes. Season with salt and pepper and set aside in warm place.

Place fish on large serving platter, arrange chard around border and serve immediately. Serve lemon wedges and Green Olive Pesto on side dishes, so each person can serve his or herself.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634)

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