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Sea Bass with Olives Tomatoes and Garlic
1/2 c Halved kalamata olives
1 pt Cherry tomatoes
6 Cloves garlic, halved
3 Sprigs fresh thyme
1 tb Olive oil
Salt and pepper
2 lb Sea bass fillets
combine olives, tomatoes, garlic, thyme and olive oil in medium bowl.
Season to taste with salt and pepper. Lightly salt sea bass on both
sides. Put fish and olive mixture in mesh fish basket or other device
that will allow garlic and cherry tomatoes to grill without falling
into fire, and grill over medium fire 4 to 5 minutes. Turn and cook
until flesh just begins to flake when touched with tip of sharp
knife, 4 to 5 more minutes. Remove to warmed platter.
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