Instructions
Preheat a grill.
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Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
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In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies, herbs, and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper.
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Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Surround fish with Brabant Potatoes. Garnish with parsley.
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Yield: 4 servings
Ingredients
- 2 small whole trout or branzini (Mediterranean Sea bass), about 3/4 to 1 pound each
- 4 tablespoons olive oil, divided
- Emeril's Original Essence
- 1 cup sliced onions
- 1/2 cup sliced red peppers
- 1/2 cup sliced green peppers
- 1/2 cup sliced yellow peppers
- 1/3 cup pitted black olives
- 1 tablespoon minced garlic
- 2 teaspoons minced anchovy fillets
- 1 tablespoon finely chopped fresh parsley leaves, plus 2 tablespoons, for garnish
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon capers, drained
- 1/2 cup white wine
- 8 tablespoons butter, cut into pieces
- Salt and black pepper
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