Grilled sea bass with a portuguese sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | small | whole sea bass -; (abt 3/4 to 1 lb ea) |
| 4.00 | tablespoon | olive oil; divided |
| 1 | emeril's essence; see * note | |
| ½ | cup | chopped onions |
| 1.00 | cup | peeled; seeded, chopped roma toma |
| ⅓ | cup | pitted black olives |
| 1.00 | cup | fresh fava beans; blanched, peeled |
| 1.00 | tablespoon | minced garlic |
| 2.00 | teaspoon | minced anchovy fillets |
| 1.00 | tablespoon | finely-chopped fresh parsley |
| 1.00 | tablespoon | chopped fresh basil |
| 1.00 | tablespoon | chopped fresh thyme |
| 1.00 | tablespoon | chopped fresh oregano |
| ½ | cup | white wine |
| 1.00 | stick butter; cut into tablespoons | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | finely-chopped parsley |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Emeril's Essence. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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