| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Molto02 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Virgin olive oil |
| 2 |
|
Black bass – (2 lbs ea); scaled, gutted, |
|
|
Washed and rinsed |
| 4 |
tb |
Extra-virgin olive oil |
| 1 |
lg |
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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