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, silverbeet 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 silverbeet 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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