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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Virgin olive oil

  2. 2 Black bass - - (2 lbs ea), scaled, gutted,

  3. Washed and rinsed

  4. 4 tablespoons 60ml Extra-virgin olive oil

  5. 1 tablespoon 15ml Red onion - thinly sliced (large)

  6. 1 cup 237ml Black olives from liguria

  7. 4 cups 584g / 20oz Chopped red swiss chard

  8. (abt 2 lbs - cut 1" thick ribbons)

  9. Juice and zest of 1 lemon

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1/2 cup 118ml Green olive pesto - seenote

  13. Lemon wedges

Instructions Jump to Ingredients ↑

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

  2. Preheat grill or barbecue.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 main course servings.

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