Grilled Whole Black Bass with Onions, Olives and Red Chard

• 2 tbsp. virgin olive oil
• 2 (2 lb. each) black bass, scaled, gutted, washed and rinsed
• 4 tbsp. extra-virgin olive oil
• 1 lg. red onion, thinly sliced
• 1 cup Ligurian black olives
• 2 lb. red Swiss chard, cut into 1-inch thick ribbons
• 1 lemon, juice and zest of
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup Green Olive Pesto
• Lemon wedges

1. Preheat grill or barbecue.
2. Season fish inside and out and brush with virgin olive oil.
3. Place on grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until cooked through yet still moist.
4. Heat 12-inch skillet over medium heat and add 4 tbsp.
5. extra-virgin olive oil.
6. Add red onion and wilt 1 minute.
7. Add olives, chard and lemon juice and toss to wilt -- approximately 2 to 3 minutes.
8. Season with salt and pepper and set aside in warm place.
9. Place fish on large serving platter, arrange chard around border and serve immediately.
10. Serve lemon wedges and Green Olive Pesto on side dishes, so each person can serve his or herself.

virgin olive oil, black bass, extravirgin olive oil, red onion, ligurian black olives, red swiss chard, lemon, salt, freshly ground black pepper, green olive pesto, lemon wedges

Taken from www.foodgeeks.com/recipes/5320 (may not work)