Branzino alla Griglia

By LeeBoruchow

Grilled bass with chard and olives.

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 black bass (2 lbs each), scaled and gutted
• 4 tbsp extra-virgin olive oil
• 1 large red onion, thinly sliced
• 1 cup black olives from Liguria
• 2 lbs of red chard, cut into 1" wide ribbons and stalks finely chopped
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1/2 cup Green Olive paste
• Lemon wedges

Preparation

Step 1

Preheat grill or barbecue.

Heat 12" skillet over medium heat and add 4 tbsp oil. Add red onion and cook 3 minutes. 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.

Season fish inside and out and brush with 2 tbsp olive oil. Place on grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until cooked through yet still moist.

Place fish on large serving platter, arrange chard around border and serve immediately. Serve lemon wedges and Green Olive Pesto on the side.