Grilled Sea Bass with Oregano and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Watch how to fillet fish and sharpen your slicing and chopping skills with our technique videos. Ingredients:
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 |
Directions:
1. Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
3. Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.
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