Grilled Whole Black Bass with Onions, Olives and Red Chard



4 servings



2 tbsp. virgin olive oil
2 (2 lbs. each) black bass, scaled, gutted, washed and rinsed
4 tbsp. extra-virgin olive oil
1 lg. red onion, thinly sliced
1 cup Ligurian black olives
2 lbs. red Swiss chard, cut into 1-inch thick ribbons
1 lemon, juice and zest of
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup Green Olive Pesto
Lemon wedges


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 tbsp. extra-virgin olive oil. Add red onion and wilt 1 minute. Add olives, chard and lemon juice and toss to wilt -- approximately 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.

Similar Recipes

0 Recipe Reviews