Grilled Sea Bass With A Portuguese Sauce

Recipe Ingredients

4		Sea bass - (abt 3/4 to 1 lb ea)
4 tablespoons	60ml	Olive oil - divided
		Emeril's Essence - see * Note
1/2 cup	31g / 1.1oz	Chopped onions
1 cup	62g / 2.2oz	Peeled, seeded, chopped Roma tomatoes
1/3 cup	78ml	Pitted black olives
1 cup	160g / 5.6oz	Fresh fava beans - blanched, peeled
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Minced anchovy fillets
1 tablespoon	15ml	Finely-chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh oregano
1/2 cup	118ml	White wine
1		Butter - cut into tablespoons
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-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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