Grilled Sea Bass With Oregano and Tomatoes

• 4 tablespoons olive oil, divided (means you will use some now, some later in the recipe)
• 4 garlic cloves, minced, divided
• 6 (6 -8 ounce) sea bass fillets
• 5 ounces fresh shiitake mushrooms (stems discarded, caps sliced(about 3 cups)
• 4 large plum tomatoes, chopped
• 34 cup pitted kalamata olive, brine-cured, halved
• 14 cup fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 3 anchovies, minced
• 1 tablespoon drained capers

1. Prepare BBQ (medium-high heat).
2. Mix 2 tablespoons oil and half of minced garlic in small bowl.
3. Brush garlic oil on both sides of fish.
4. Sprinkle fish with salt and pepper.
5. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
6. Add mushrooms and remaining garlic, saute 5 minutes.
7. Add tomatoes and next 6 ingredients.
8. Reduce heat to medium-low; cook 5 minutes to blend flavors.
9. Season sauce with salt and pepper.
10. Remove from heat.
11. Cover and keep warm.
12. Grill fish just until opaque in center, about 3 minutes per side.
13. Transfer to plates.
14. Top with sauce and serve.
15. Note: times don't include BBQ heating.
16. Also, times are approximate.

olive oil, garlic, bass fillets, shiitake mushrooms, tomatoes, olive, fresh oregano, fresh parsley, lemon juice, anchovies, capers

Taken from www.food.com/recipe/grilled-sea-bass-with-oregano-and-tomatoes-214737 (may not work)