| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
Chopped fresh thyme |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
|
Bass fillets or other firm white fish; (6 to 8-ounce) |
| 16 |
|
Thin slices fresh lemon |
| 8 |
|
Sprigs fresh thyme |
| 8 |
lg |
Banana leaves; soaked in water |
| 12 |
|
Toothpicks; (soaked in water) |
| 1 |
tb |
Olive oil |
| 4 |
c |
Julienne assorted vegetables; (tomatoes, onions, |
|
|
; carrots, mushrooms, |
|
|
; etc,) |
INSTRUCTIONS
Preheat the grill.
In a small mixing bowl, add the oil, lemon juice and thyme. Season with
salt and pepper. Mix well. Season the fish with salt and pepper. Brush both
sides of the fish with the lemon mixture. Lay the lemon slices and thyme
over the top of each fish. Cross two of the banana leaves, forming a cross.
Place the fish in the center of the leaves. Wrap the fish in the leaves,
securing the fish with toothpicks. Place the fish pouches on a low grill.
Cook for 4 to 6 minutes on each side. In a saut. pan, over medium heat, add
the oil. When the oil is hot, add the vegetables. Season with salt and
pepper. Saut. for 3 to 4 minutes. To serve, place the fish in the center of
each plate. Remove the toothpicks, exposing the fish. Serve the vegetables
around the fish.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1098 Calories (kcal); 122g Total Fat; (97% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 24
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC35
Converted by MM_Buster v2.0n.
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