Grilled Fish With Fresh Pea Sauce And Pea And Tomato Relish

Recipe Ingredients

4		Sea bass - (1 lb ea)
		(or any other smaller fish)
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
3 cups	711ml	Blanched shelled peas - divided
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic - plus
2 teaspoons	10ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped Italian Roma tomatoes
1/4 cup	15g / 0.5oz	Minced red onions
1/4 cup	36g / 1.3oz	Chopped black olives
2 tablespoons	30ml	Chiffonade of basil
3 tablespoons	45ml	Extra-virgin olive oil
		Garnish
		Chives, long
		Chopped chives
		Emeril's Essence

Recipe Instructions

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

Preheat the grill.

Season the fish with olive oil and Emeril's Essence. Using a knife, make three slashes across each fish. Place the fish on the hot grill and cook for 5 to 6 minutes on each side.

In a saucepan, add 2 cups of the shelled peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or until the peas are tender. Remove from the heat. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper.

In a small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and extra-virgin olive oil. Mix the relish until fully incorporated. Season the relish with salt and pepper.

Spoon the sauce in the center of the platter. Lay the fish directly on top of the sauce. Spoon the relish over the top of the fish. Garnish with long chives, chopped chives and Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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