Whole sea bass with nicoise tapenade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | whole sea bass (2 to 2 1/2 lbs); cleaned and scaled | |
| 1.00 | tablespoon | olive oil |
| ½ | cup | herbs de provence; see * note |
| 1.00 | recipe provencal artichoke ragout; see* note | |
| 1 | === tapenade === | |
| 1.00 | cup | pitted nicoise olives |
| 1.00 | tablespoon | minced garlic |
| 1.00 | tablespoon | capers |
| 3.00 | anchovy fillets | |
| 1 | juice of one lemon | |
| ¼ | cup | extra-virgin olive oil |
| 1.00 | teaspoon | chopped fresh thyme |
| 1.00 | tablespoon | chopped parsley |
| 1 | === garnish === | |
| 1 | fresh rosemary sprigs | |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Herbs De Provence", "Provencal Artichoke, Tomato, Pepper, And Garlic Ragout" and "Emeril's Essence Information" recipes which are included in this collection.
Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs De Provence. For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per ½-inch of thickness at the thickest point. On a platter, spoon the tapenade.
Place the grilled bass on the tapenade. Place small piles of the Artichoke Ragout around the platter. Garnish with fresh rosemary sprigs and Emeril's Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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