Yield: 2 servings
|2.00 \N||whole perch - (15 oz ea); gutted and scaled|
|1 \N||kosher salt|
|1 \N||freshly ground black pepper|
|1 \N||olive oil; for grilling|
|10.00 \N||sprigs fresh sage|
|3.00 \N||italian tomatoes; split lengthwise,|
|1 \N||oiled and seasoned with salt and pe; pper|
|6.00 slice||zucchini; oiled, and|
|1 \N||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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