GRILLED SEA BASS WITH OREGANO AND TOMATOES

Grilled Sea Bass with Oregano and Tomatoes image

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

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.
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.
Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.