Grilled Sea Bass with Oregano and Tomatoes Recipe

Grilled Sea Bass with Oregano and Tomatoes Recipe

  • 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
  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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