Ingredients
- 3 tablespoons extra virgin olive oil, more for grill
- 2 cloves garlic, sliced
- 1 2-pound fillet of wild striped bass, with skin (Pacific salmon, mahi-mahi or barramundi may be substituted)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
- 2 medium-size ripe tomatoes, in 1/4-inch thick slices
- 12 pitted oil-cured black olives, coarsely chopped
- 1 tablespoon finely slivered fresh basil leaves
- Aioli, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
324 calories; 16 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 40 grams protein; 181 milligrams cholesterol; 217 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat oil in a small pan, add garlic and cook over medium heat until golden. Remove from heat, drain garlic and chop it.
- Brush fish with half the oil on both sides. Brush flesh side with lemon and season with salt and pepper. You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions. Brush tomato slices with remaining oil.
- Heat grill to very hot and oil grates. Briefly sear tomato slices, turning once. Remove to a platter and tent with foil to keep warm. Use edge of spatula to scrape grates clean. Re-oil. Place fish, skin side up, on grill. Cook about 5 minutes. Use spatulas to turn. Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm. Salmon needs less time.
- Transfer fish to a warm platter and pave flesh side with overlapping tomato slices. Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.
Dining and Cooking