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Add a photoServings: 4
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 silverbeet (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
- Preheat grill or possibly barbecue. 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. 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, silverbeet and lemon juice and toss to wilt - about 2 to 3 min. Season with salt and pepper and set aside in hot place.
- Place fish on large serving platter, arrange silverbeet around border and serve immediately. Serve lemon wedges and Green Olive Pesto on side dishes, so each person can serve his or possibly herself.
- This recipe yields 4 main courseservings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 711 | |
| Calories from Fat 678 | 95% |
| Total Fat 75.73g | 95% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.56g | 1% |
| Protein 7.7g | 12% |
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