Grilled whole black bass with onions, olives and red chard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Virgin olive oil |
| 2 | Black bass - (2 lbs ea); scaled, gutted, | |
| Washed and rinsed | ||
| 4 | tablespoons | Extra-virgin olive oil |
| 1 | large | Red onion; thinly sliced |
| 1 | cup | Black olives from Liguria |
| 4 | cups | 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 | ||
| ½ | cup | Green Olive Pesto; see * Note |
| Lemon wedges | ||
Directions
* 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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634 broadcast 02-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.