Whole sea bass with nicoise tapenade

Yield: 4 servings

Measure Ingredient
1.00 \N whole sea bass (2 to 2 1/2 lbs); cleaned and scaled
1.00 tablespoon olive oil
½ cup herbs de provence; see * note
1.00 \N recipe provencal artichoke ragout; see* note
1 \N === tapenade ===
1.00 cup pitted nicoise olives
1.00 tablespoon minced garlic
1.00 tablespoon capers
3.00 \N anchovy fillets
1 \N juice of one lemon
¼ cup extra-virgin olive oil
1.00 teaspoon chopped fresh thyme
1.00 tablespoon chopped parsley
1 \N === garnish ===
1 \N fresh rosemary sprigs
1 \N emeril's essence; see * note

* Note: See the "Herbs De Provence", "Provencal Artichoke, Tomato, Pepper, And Garlic Ragout" and "Emeril's Essence Information" recipes which are included in this collection.

Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs De Provence. For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per ½-inch of thickness at the thickest point. On a platter, spoon the tapenade.

Place the grilled bass on the tapenade. Place small piles of the Artichoke Ragout around the platter. Garnish with fresh rosemary sprigs and Emeril's Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site -

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

04-19-1997

Recipe by: Emeril Lagasse

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