Yield: 4 servings
|4||Whole Sea bass -; (1 lb ea)|
|(or any other smaller fish)|
|2 tablespoons||Olive oil|
|Emeril's Essence; see * Note|
|3 cups||Blanched shelled peas; divided|
|2 cups||Chicken stock|
|2 tablespoons||Minced shallots|
|1 tablespoon||Minced garlic; plus|
|2 teaspoons||Minced garlic|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|1 cup||Chopped Italian Roma tomatoes|
|¼ cup||Minced red onions|
|¼ cup||Chopped black olives|
|2 tablespoons||Chiffonade of basil|
|3 tablespoons||Extra-virgin olive oil|
|=== GARNISH ===|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. Season the fish with olive oil and Emeril's 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 and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.