Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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@...
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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