| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Halved kalamata olives |
| 1 |
pt |
Cherry tomatoes |
| 6 |
|
Cloves garlic, halved |
| 3 |
|
Sprigs fresh thyme |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 2 |
lb |
Sea bass fillets |
INSTRUCTIONS
combine olives, tomatoes, garlic, thyme and olive oil in medium bowl.
Season to taste with salt and pepper. Lightly salt sea bass on both sides.
Put fish and olive mixture in mesh fish basket or other device that will
allow garlic and cherry tomatoes to grill without falling into fire, and
grill over medium fire 4 to 5 minutes. Turn and cook until flesh just
begins to flake when touched with tip of sharp knife, 4 to 5 more minutes.
Remove to warmed platter.
Posted to MM-Recipes Digest V3 #270
Date: Wed, 02 Oct 1996 20:40:12 -0700
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”