Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   virgin olive oil
   2                    black bass - -- (2 lbs ea), scaled,
                        -- gutted,
                        washed and rinsed
   4      tablespoons   extra-virgin olive oil
   1      large         red onion -- thinly sliced
   1      cup           black olives from liguria
   4      cups          chopped red swiss chard
                        (abt 2 lbs -- cut 1" thick
                        -- ribbons)
                        juice and zest of 1 lemon
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           green olive pesto -- see * note
                        lemon wedges

Preparation:

* 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 12-inch skillet over medium heat and add 4 tablespoons extra-virgin 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634)