Grilled Sea Bass with Oregano and Tomatoes

• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 6 6- to 8-ounce sea bass fillets
• 5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups)
• 4 large plum tomatoes, chopped
• 3/4 cup pitted brine-cured black olives (such as Kalamata), halved
• 1/4 cup chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 3 anchovy fillets, minced
• 1 tablespoon drained capers

1. Prepare barbecue (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 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.

olive oil, garlic, bass fillets, shiitake mushrooms, tomatoes, black olives, fresh oregano, parsley, lemon juice, anchovy, capers

Taken from www.epicurious.com/recipes/food/views/grilled-sea-bass-with-oregano-and-tomatoes-103495 (may not work)