| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Molto02 |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Virgin olive oil |
| 2 |
|
Black bass -, 2 lbs ea |
|
|
scaled gutted |
|
|
Washed and rinsed |
| 4 |
T |
Extra-virgin olive oil |
| 1 |
|
Red onion, thinly sliced |
| 1 |
c |
Black olives from Liguria |
| 4 |
c |
Chopped red Swiss chard |
|
|
abt 2 lbs cut 1" thick |
|
|
ribbons |
|
|
Juice and zest of 1 lemon |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1/2 |
c |
Green Olive Pesto, see * |
|
|
Note |
|
|
Lemon wedges |
INSTRUCTIONS
Note: See the "Green Olive Pesto" recipe which is included in this
collection. 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 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. 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. This recipe yields 4 main course
servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK ~ (Show # MB-5634 broadcast 02-07-1996) Downloaded from
their Web-Site - http://www.foodtv.com Formatted for MasterCook by
Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted
by MM_Buster v2.0l.
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