INGREDIENTS

INSTRUCTIONS

* Note: See the "Lobster And Haricot Vert Relish" and "Emeril's Essence
Information" recipes which are included in this collection.
Preheat the grill.
In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is
hot, combine the jalapenos (should be about 2 1/2 cups), garlic, and
onions. Season with salt and pepper. Saute for 3 minutes. Add the water and
cook for 20 minutes. Remove from the heat and allow to steep until the
mixture comes to room temperature.
In a food processor, puree the mixture until smooth. With the machine
running, pour the vinegar in a steady stream into the mixture. Check the
seasoning. ** The sauce is better if it is allowed to age for 2 weeks
before serving.
Season the shark with olive oil and Emeril's Essence. Place the shark on
the grill and cook for 4 minutes on each side for medium.
Arrange the Lobster And Haricot Vert Relish around the edges of the plate.
Mound the shoestring potatoes in the center of the plate. Lay the fish
directly on top of the potatoes. Spoon the sauce over the fish and around
the plate. Garnish with peppers, chives, and Essence.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on
Feb 9, 1999

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