Ingredients
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
tbsp chopped fresh parsley
3
anchovy fillets, minced
Directions
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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