Grilled seabass with a portuguese sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Whole seabass about 3/4 to 1 pound each |
| 4 | tablespoons | Olive oil,; in all |
| Essence | ||
| ½ | cup | Chopped onions |
| 1 | cup | Peeled, seeded and chopped Roma tomatoes |
| ⅓ | cup | Pitted black olives |
| 1 | cup | Fresh fava beans,; blanched and peeled |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Minced anchovy fillets |
| 1 | tablespoon | Finely chopped fresh parsley |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Chopped fresh oregano |
| ½ | cup | White wine |
| 1 | Stick butter, cut into tablespoons | |
| Salt and black pepper | ||
| 2 | tablespoons | Finely chopped parsley |
Directions
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 Essence. Place the fish on the hot grill and grill for 4-5 minutes on each side, depending on the weight of each fish. In a saut_ pan, heat the remaining olive oil. When the oil is hot, saut_ the onions for 1 minute.
Add the tomatoes, black olives and fava beans. Season with salt and pepper.
Saut_ 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.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 07:46:10 -0500 From: Meg Antczak <meginny@...>