grilled perch with sage

2 servings
2.00  whole perch - (15 oz ea); gutted and scaled
kosher salt
freshly ground black pepper
olive oil; for grilling
10.00  sprigs fresh sage
3.00  italian tomatoes; split lengthwise,
oiled and seasoned with salt and pe; pper
6.00 slice zucchini; oiled, and
seasoned with salt and pepper
1.00 tablespoon olive oil

Preheat the grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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