Grilled Barramundi with Onions, Olives and Red Chard adapted from Mario Batali
Cook time: Serves 4
Ingredients: 4 - 6-8 oz barramundi fillets, skin-on or skinless,
Salt and pepper,
6 tablespoons - extra-virgin olive oil,
1 - large red onion, thinly sliced,
1 cup - cured black olives, preferably Lingurian,
4 cups - chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips,
Juice and zest of 1 lemon,
1/2 cup - Green Olive Pesto (recipe below),
2 - lemons,
1 1/2 cups - large jump green olives, such as ascolane, pitted,
1/2 - red onion, chopped,
1/4 cup - pine nuts,
1 clove - garlic, thinly sliced,
1/2 cup - extra-virgin olive oil, approximately,
Step 2 Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil. Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. You can check with a meat thermometer; the internal temperature at the bone should get to 135 to 140° F.
Step 3 Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil. Add the onion and cook 1 minute, until wilted. Add the black olives, chard, and lemon juice and zest and toss until wilted, 2 to 3 minutes. Season with salt and pepper.
Step 4 Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately. Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.
Green Olive PestoIn a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. To make pesto the old school way, click here.