| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Whole sea bass; (2 to 2 1/2 pound) cleaned and scaled | |
| 1 | tb | Olive oil |
| 1/2 | c | Herbs de Provence |
| 1 | c | Pitted Nicoise olives |
| 1 | tb | Minced garlic |
| 1 | tb | Capers |
| 3 | Anchovy fillets | |
| One lemon ; Juice of | ||
| 1/4 | c | Extra virgin olive oil |
| 1 | ts | Chopped fresh thyme |
| 1 | tb | Chopped parsley |
| Fresh rosemary sprigs | ||
| Essence |
INSTRUCTIONS
TAPENADE ESSENCE OF EMERIL SHOW#EE2302 Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs de Provence. For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point. Garnish with rosemary and Essence. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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