Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Whole  sea bass -- (1 pound) or any
                        other smaller fish
  2        Tablespoons  olive oil
  3               Cups  blanched shelled peas -- in all
  2               Cups  chicken stock
  2        Tablespoons  minced shallots
  1         Tablespoon  plus 2 teaspoons minced garlic -- in all
                        Salt and pepper
  1                Cup  chopped Italian Roma tomatoes
     1/4           Cup  minced red onions
     1/4           Cup  chopped black olives
  2        Tablespoons  chiffonade of basil
  3        Tablespoons  extra-virgin olive oil

Preparation:

Garnish: Long chives, chopped chives, Essence Preheat the grill. Season the fish with olive oil and Essence. Using a knife, make three slashes across each fish. Place the fish on the hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2 cups of the shelled peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or until the peas are tender. Remove from the heat. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. In a small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and extra-virgin olive oil. Mix the relish until fully incorporated. Season the relish with salt and pepper. Spoon the sauce in the center of the platter. Lay the fish directly on top of the sauce. Spoon the relish over the top of the fish. Garnish with long chives, chopped chives

Nutritional Information:

1000 Calories (kcal); 75g Total Fat; (69% calories from fat); 65g Protein; 9g Carbohydrate; 139mg Cholesterol; 4529mg Sodium