| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meat – seaf, New imports | 1 | Servings |
INGREDIENTS
| 2 | 12 ounces wh perch, gutted | |
| and scaled | ||
| 12 to 15 | ||
| Kosher salt | ||
| Olive oil for grilling | ||
| plus 1 tablespoon | ||
| 10 | Sprigs fresh sage | |
| 3 | Italian toma | |
| 6 | Zucchini, oiled | |
| 1 | T | Olive oil |
INSTRUCTIONS
Preheat grill. Using a sharp knife, make 3-4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil. Yield: 2 serving Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:46:36 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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