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Bass: Grilled Sea Bass with a Portugese Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

4 small Whole sea bass - (abt 3/4 to 1 lb ea)
4 tablespoons Olive oil -- divided
Emeril's Essence (see sauces/seasoning category)
1/2 cup Chopped onions
1 cup Peeled, seeded, chopped Roma tomatoes
1/3 cup Pitted black olives
1 cup Fresh fava beans -- blanched, peeled
1 tablespoon Minced garlic
2 teaspoons Minced anchovy fillets
1 tablespoon Finely-chopped fresh parsley
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
1/2 cup White wine
1 stick Butter -- cut into tablespoons
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons Finely-chopped parsley


Recipe

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. Serves 4.