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Ингредиенты
- 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 red Swiss chard (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
Инструкции
- 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, chard 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 chard 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 course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 679 | 95% |
| Total Fat 75.8g | 95% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 102mg | 4% |
| Potassium 304mg | 9% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.92g | 1% |
| Protein 8.29g | 13% |
