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From the Kitchen of: Jennifer
Fresh Fish is essential for this recipe
| 1/2 | C. | Kalamata Olives, halved |
| 1 | pint | Cherry Tomatoes |
| 6 | cloves, Garlic, halved | |
| 3 | sprigs fresh Thyme | |
| 1 | Tbsp. | Olive Oil |
| Salt & Pepper | ||
| 2 | lb. | Sea Bass Filets |
Combine olives, tomatoes, garlic, thyme and Olive oil in medium bowl. Season to taste with salt and pepper Lightly salt sea bass on each side. Put fish and olive oil mixture in mesh fish basket or other device that will allow garlic and cherry tomatoes to grill without falling into fire, grilling 4-5 minutes. Cook until flesh just begins to flake when touched with tip of sharp knife, then turn and cook 4-5 more minutes. Remove to warmed platter. Serves 6 182 calories;381 mg. sodium;87 cholesterol; 10 gr. fat;3 grams carbo;20 grms. protein