Olive Sauce – (for A Little Fish With Polenta)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Sauces	1	Servings

INGREDIENTS

1		Whole Little fish, rubbed
		with oil and seasoned
		with
		Emeril's Essence see *
		Note
2	T	Olive oil
1/2	c	Minced onions
3	c	Peeled, seeded chopped
		Italian plum tomatoes
2	T	Minced garlic
8		Anchovy fillets, pasted
1/2	c	Spanish olives
1/2	c	Imported black olives
1/2	c	White wine
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	c	Soft polenta, warm
2	T	Chiffonade of basil
1	T	Brunoise red peppers

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.  Recipe 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  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-30-1997
Recipe by: Emeril Lagasse

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2336 Calories From Fat: 1192 Total Fat: 135.3g Cholesterol: 244mg Sodium: 316.5mg Potassium: 323mg Carbohydrates: 233.5g Fiber: 29.9g Sugar: 4.8g Protein: 27.3g