Recipe - Grilled Seabass With A Portuguese Sauce

4 small Whole seabass about Three fourths to 1
pound each
4 tablespoon Olive oil,; in all
Essence
One half cup Chopped onions
1 cup Peeled, seeded and chopped
Roma tomatoes
1/3 cup Pitted black olives
1 cup Fresh fava beans,; blanched
and peeled
1 tablespoon Minced garlic
2 teaspoon Minced anchovy fillets
1 tablespoon Finely chopped fresh parsley
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
One half cup White wine
1 Stick butter, cut into
tablespoons
Salt and black pepper
2 tablespoon Finely chopped parsley

Preheat the grill. Using a sharp knife, make three slashes across each fish
at an angle. Rub each fish with 2 tablespoons olive oil and season with
Essence. Place the fish on the hot grill and grill for 45 minutes on each
side, depending on the weight of each fish. In a saut_ pan, heat the
remaining olive oil. When the oil is hot, saut_ the onions for 1 minute.
Add the tomatoes, black olives and fava beans. Season with salt and pepper.
Saut_ for 2 minutes. Stir in the garlic, anchovies, fresh herbs and white
wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2
minutes. Fold in the butter, a tablespoon at a time. Remove from the heat
and season with salt and pepper. Spoon the sauce in the center of an oblong
plate. Lay the fish directly on top of the sauce. Garnish with parsley.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2407

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:46:10 0500

From: Meg Antczak meginny@frontiernet.net