Recipe - Grilled Whole Black Bass With Onions Olives And Red Chard

2 tablespoon Virgin olive oil
2 Black bass (2 lbs ea);
scaled, gutted,
Washed and rinsed
4 tablespoon Extravirgin olive oil
1 lg Red onion; thinly cut or sliced up
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
Freshlyground black pepper;
to taste
One half cup Green Olive Pesto; see *
Note
Lemon wedges

* Note: See the "Green Olive Pesto" recipe which is included in this
collection.

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 12inch skillet over
medium heat and add 4 tablespoons extravirgin 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