Recipe - Grilled Fish With Cool Bean Salads

4 Whole Sea bass ; (1 pound ea)
(or any other smaller fish)
2 tablespoon Olive oil
Emeril's Essence; see * Note
3 cup Blanched shelled peas;
divided
2 cup Chicken stock
2 tablespoon Minced shallots
1 tablespoon Minced garlic; plus
2 teaspoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Chopped Italian Roma
tomatoes
One fourth cup Minced red onions
One fourth cup Chopped black olives
2 tablespoon Chiffonade of basil
3 tablespoon Extravirgin olive oil
=== GARNISH ===
Chives; long
Chopped chives
Emeril's Essence

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the grill. Season the fish with olive oil and Emeril's Essence.
Using a knife, make three slashes across each fish. Place the fish on the
hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2
cups of the shelled peas, chicken stock, shallots and 1 tablespoon of
garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the
sauce for 5 to 6 minutes, or until the peas are tender. Remove from the
heat. Using a handheld blender, puree the sauce until smooth. Season the
sauce with salt and pepper. In a small mixing bowl, combine the remaining
peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and
extravirgin olive oil. Mix the relish until fully incorporated. Season the
relish with salt and pepper. Spoon the sauce in the center of the platter.
Lay the fish directly on top of the sauce. Spoon the relish over the top of
the fish. Garnish with long chives, chopped chives and Essence. This recipe
yields 4