| 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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