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Grilled Sea Bass With A Portuguese Sauce

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Sea bass - (abt 3/4 to 1 lb ea)
4 tablespoons 60mlOlive oil - divided
  Emeril's Essence - see * Note
1/2 cup 31g / 1.1ozChopped onions
1 cup 62g / 2.2ozPeeled, seeded, chopped Roma tomatoes
1/3 cup 78mlPitted black olives
1 cup 160g / 5.6ozFresh fava beans - blanched, peeled
1 tablespoon 15mlMinced garlic
2 teaspoons 10mlMinced anchovy fillets
1 tablespoon 15mlFinely-chopped fresh parsley
1 tablespoon 15mlChopped fresh basil
1 tablespoon 15mlChopped fresh thyme
1 tablespoon 15mlChopped fresh oregano
1/2 cup 118mlWhite wine
1   Butter - cut into tablespoons
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlFinely-chopped parsley

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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