Grilled Sea Bass With Spicy Heirloom Salsa

• 3 Large Heirloom Tomatoes, Kalamata Olives, Basil, Thyme, Garlic, Chili Garlic Sauce, Poblano Pepper& Lemon Juice
• 3 Heirloom Tomatos
• 1/2 cup Kalamata Olives
• 1 teaspoon Garlic
• 1 tablespoon Fresh Lemon Juice
• 3 sprigs Thyme
• 1/3 cup Fresh Basil, chopped
• 2 teaspoons Dill
• 1 teaspoon Chili Garlic Sauce
• 1 Poblano Pepper Diced
• Sea Bass, Extra Virgin Olive Oil, Kosher Salt, Black Pepper
• 1 pound Skinless Filet of Sea Bass
• 1 teaspoon Extra Virgin Olive Oil
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper

1. Dice Heirloom Tomatoes and Poblano Pepper into 1/4 inch segments and discard seeds.rnChop and add Kalamata Olives.rnWash and dry: Basil, Thyme, and Dill.rnFinely chop basil, thyme, and dill, and add 1 clove of garlic to herb mixture.rnToss ingredients in shallow bowl and add lemon juice, garlic chili sauce, and let stand together. This salsa can be made ahead and chilled for up to 24 hours.
2. Prep Sea Bass by patting the fish down with a paper towel to reduce excess moisture. Brush both sides of the filet with extra virgin olive oil, sprinkle with salt and pepper. Heat grill, and place fish on direct heat for 10-12 minutes depending on the thickness of the fish. rnReturn fish to warm plate and top with spicy heirloom salsa.

tomatoes, tomatos, olives, garlic, lemon juice, thyme, fresh basil, dill, garlic, pepper, olive oil, filet, olive oil, kosher salt, ground black pepper

Taken from food52.com/recipes/23191-grilled-sea-bass-with-spicy-heirloom-salsa (may not work)