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Whole Sea Bass With Nicoise Tapenade Recipe - Cooking Index

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Whole Sea Bass With Nicoise Tapenade

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Sea bass (2 to 2 1/2 lbs) - cleaned and scaled
1 tablespoon 15mlOlive oil
1/2 cup 118mlHerbs De Provence - see * Note
1   Provencal Artichoke Ragout - see* Note
  Tapenade
1 cup 237mlPitted Nicoise olives
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlCapers
3   Anchovy fillets
  Juice of one lemon
1/4 cup 59mlExtra-virgin olive oil
1 teaspoon 5mlChopped fresh thyme
1 tablespoon 15mlChopped parsley
  Garnish
  Fresh rosemary sprigs
  Emeril's Essence - see * Note

Recipe Instructions

* 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 1/2-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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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