Grilled Fish with Olive Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
2 to 4 whole little fish, such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with essence and score) |
2 tablespoons olive oil |
1/2 cup minced onions |
3 cups peeled, seeded, and chopped italian plum tomatoes |
2 tablespoons minced garlic |
8 anchovy fillets |
1/2 cup spanish olives |
1/2 cup imported black olives |
1/2 cup white wine |
salt and fresh black pepper |
1 cup soft polenta, warm |
2 tablespoons chiffonade of basil |
1 -tablespoon brunoise red peppers |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the grill. Grill the fish until cooked through. In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings. Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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