| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Portuguese |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole seabass about 3/4 to 1 |
|
|
pound each |
| 4 |
T |
Olive oil, in all |
|
|
Essence |
| 1/2 |
c |
Chopped onions |
| 1 |
c |
Peeled, seeded and chopped |
|
|
Roma tomatoes |
| 1/3 |
c |
Pitted black olives |
| 1 |
c |
Fresh fava beans, blanched |
|
|
and peeled |
| 1 |
T |
Minced garlic |
| 2 |
t |
Minced anchovy fillets |
| 1 |
T |
Finely chopped fresh parsley |
| 1 |
T |
Chopped fresh basil |
| 1 |
T |
Chopped fresh thyme |
| 1 |
T |
Chopped fresh oregano |
| 1/2 |
c |
White wine |
| 1 |
|
Stick butter, cut into |
|
|
tablespoons |
|
|
Salt and black pepper |
| 2 |
T |
Finely chopped parsley |
INSTRUCTIONS
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 Essence. Place the fish on the hot grill and grill for 4-5
minutes on each side, depending on the weight of each fish. In a saut_
pan, heat the remaining olive oil. When the oil is hot, saut_ the
onions for 1 minute. Add the tomatoes, black olives and fava beans.
Season with salt and pepper. Saut_ 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. Garnish with parsley. Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407 Posted to MC-Recipe
Digest V1 #303 Date: Fri, 15 Nov 1996 07:46:10 -0500 From: Meg
Antczak <meginny@frontiernet.net>
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”