Greek Islands Sea Bass
|Virgin olive oil||1⁄2 Cup (8 tbs)|
|Fresh oregano sprig||3 , finely chopped|
|Grated lemon zest||2 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Ripe tomatoes||1 Pound, seeded and coarsely chopped|
|Kalamata olives/Other high-quality brine-cured olives||2⁄3 Cup (10.67 tbs), pitted|
|Feta cheese||6 Ounce|
|Lemon||1 , cut into wedges|
|Sea bass fish/Swordfish / other meaty fish||2 Pound, cut into 4 steaks (Use Fresh)|
1) Prepare the herb-infused oil in a saucepan heating the olive oil for 1 minute over medium heat.
2) Take off from heat, add oregano, lemon zest and garlic.
3) Let stand for 1 hour or overnight at room temperature.
4) Transfer to a portable leak proof container.
5) In separate portable containers put tomatoes, olives, feta cheese and lemon wedges.
6) Cut fish into 4 equal portions. Cover them well and pack in a portable container with lid.
7) Keep in refrigerator until ready to leave for picnic and then place in cooler.
8) Before serving, toss the tomatoes with half quantity of herb-infused oil.
9) Crumble feta over it.
10) Make charcoal fire with mesquite.
11) Once the coals are ready, baste fish with infused olive oil. Arrange them in a greased fish-grilling rack.
12) Place the rack over coals about 4 inches from the fire and grill 3 to 4 minutes on each side, turning once and brushing with the infused oil again after turning. Ecah inch of thickness would approximately require 10 minutes of cooking time.
13) Serve fishes on individual plates.
14) Top with few tablespoons of tomatoes, olives and feta.
15) Drizzle remaining infused olive oil over each fillet.
16) Place the lemon wedges on the side.