Recipe for Grilled Whole Black Bass with Onions, Olives and Red Chard 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl Virgin olive oil
2 x Black bass - (2 lbs ea) scaled, gutted,
washed and rinsed
4 tbl Extra-virgin olive oil
1 lrg Red onion thinly sliced
1 cup Black olives from Liguria
4 cup Chopped red Swiss chard
(abt 2 lbs, cut 1" thick ribbons)
Juice and zest of 1 lemon
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Green Olive Pesto see * Note
Instructions:
Instructions: Preheat grill or barbecue.

Season fish inside and out and brush with virgin olive oil. Place on grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until cooked through yet still moist.

Heat 12-inch skillet over medium heat and add 4 tablespoons extra-virgin olive oil. Add red onion and wilt 1 minute. Add olives, chard and lemon juice and toss to wilt - about 2 to 3 minutes. Season with salt and pepper and set aside in warm place.

Place fish on large serving platter, arrange chard around border and serve immediately. Serve lemon wedges and Green Olive Pesto on side dishes, so each person can serve his or herself.

This recipe yields 4 main course servings.

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