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  • Grilled Whole Black Bass With Onions, Olives And Red Chard

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    Grilled Whole Black Bass With Onions, Olives And Red Chard
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Virgin extra virgin olive oil
    • 2 x Black bass - (2 lbs ea) scaled, gutted, washed and rinsed
    • 4 Tbsp. Extra-virgin extra virgin olive oil
    • 1 lrg Red onion thinly sliced
    • 1 c. Black olives from Liguria
    • 4 c. Minced red Swiss chard (abt 2 lbs, cut 1" thick ribbons) Juice and zest of 1 lemon Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. Green Olive Pesto see * Note Lemon wedges

    Directions

    1. Preheat grill or possibly barbecue.
    2. Season fish inside and out and brush with virgin extra virgin olive oil. Place on grill and cook 12 to 15 min, turning every 3 to 4 min, till cooked through yet still moist.
    3. Heat 12-inch skillet over medium heat and add in 4 Tbsp. extra-virgin extra virgin olive oil. Add in red onion and wilt 1 minute. Add in olives, chard and lemon juice and toss to wilt - about 2 to 3 min. Season with salt and pepper and set aside in hot place.
    4. 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 possibly herself.
    5. This recipe yields 4 main course servings.

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