Olive Sauce - (For A Little Fish With Polenta)

Recipe Ingredients

1		Little fish - rubbed with oil,
		And seasoned with
		Emeril's Essence - see * Note
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Minced onions
3 cups	438g / 15oz	Peeled, seeded, chopped Italian plum
		Tomatoes
2 tablespoons	30ml	Minced garlic
8		Anchovy fillets - pasted
1/2 cup	118ml	Spanish olives
1/2 cup	118ml	Imported black olives
1/2 cup	118ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Soft polenta - warm
2 tablespoons	30ml	Chiffonade of basil
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Score the fish and grill until cooked through.

In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings.

Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers.

This recipe serves 1 and yields about 3 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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