Grilled Fish With Fresh Pea Sauce And Pea And Tomato Reli

Important lessons are given by this alternation of the two ideas of faith and unbelief, obedience and disobedience. Disobedience is the root of unbelief. Unbelief is the mother of further disobedience. Faith is voluntary submission within a person's own power. If faith is not exercised, the true cause lies deeper than all intellectual reasons. It lies in the moral aversion of human will and in the pride of independence, which says, 'who is Lord over us? Why should we have to depend on Jesus Christ?' As faith is obedience and submission, so faith breeds obedience, but unbelief leads on to higher-handed rebellion. With dreadful reciprocity of influence, the less one trusts, the more he disobeys; the more he disobeys, the less he trusts.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Italian	Essnce06	4	Servings

INGREDIENTS

4		Whole Sea bass -, 1 lb ea
		or any other smaller fish
2	T	Olive oil
		Emeril's Essence, see * Note
3	c	Blanched shelled peas
		divided
2	c	Chicken stock
2	T	Minced shallots
1	T	Minced garlic, plus
2	t	Minced garlic
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	c	Chopped Italian Roma
		tomatoes
1/4	c	Minced red onions
1/4	c	Chopped black olives
2	T	Chiffonade of basil
3	T	Extra-virgin olive oil
		=== GARNISH ===
		Chives, long
		Chopped chives
		Emeril's Essence

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Preheat the grill. Season the fish with olive oil
and Emeril's  Essence. Using a knife, make three slashes across each
fish. Place  the fish on the hot grill and cook for 5 to 6 minutes on
each side.  In a saucepan, add 2 cups of the shelled peas, chicken
stock,  shallots and 1 tablespoon of garlic. Bring the liquid up to a
boil  and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or
until  the peas are tender. Remove from the heat. Using a hand-held
blender,  puree the sauce until smooth. Season the sauce with salt and
pepper.  In a small mixing bowl, combine the remaining peas, 2
teaspoons  garlic, tomatoes, red onions, black olives, basil, and
extra-virgin  olive oil. Mix the relish until fully incorporated.
Season the relish  with salt and pepper. Spoon the sauce in the center
of the platter.  Lay the fish directly on top of the sauce. Spoon the
relish over the  top of the fish. Garnish with long chives, chopped
chives and  Essence. This recipe yields 4 servings.  Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show
# EE-2384 broadcast 05-30-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  [email protected] ~or- [email protected]  06-06-1997
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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