Recipe - Olive Sauce - (For A Little Fish With Polenta)

1 Whole Little fish; rubbed
with oil, and seasoned with
Emeril's Essence, see *
Note
2 tablespoon Olive oil
One half cup Minced onions
3 cup Peeled; seeded, chopped
Italian plum tomatoes
2 tablespoon Minced garlic
8 Anchovy fillets; pasted
One half cup Spanish olives
One half cup Imported black olives
One half cup White wine
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Soft polenta; warm
2 tablespoon Chiffonade of basil
1 tablespoon Brunoise red peppers

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

Preheat the grill. Score the fish and grill 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.

This recipe serves 1 and yields about 3 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2451 broadcast 11261997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11301997

Recipe by: Emeril Lagasse