Ingredients Jump to Instructions ↓

  1. 4 Sea bass - (abt 3/4 to 1 lb ea)

  2. 4 tablespoons 60ml Olive oil - divided

  3. Emeril's Essence - seeNote

  4. 1/2 cup 31g / 1.1oz Chopped onions

  5. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped Roma tomatoes

  6. 1/3 cup 78ml Pitted black olives

  7. 1 cup 160g / 5.6oz Fresh fava beans - blanched, peeled

  8. 1 tablespoon 15ml Minced garlic

  9. 2 teaspoons 10ml Minced anchovy fillets

  10. 1 tablespoon 15ml Finely-chopped fresh parsley

  11. 1 tablespoon 15ml Chopped fresh basil

  12. 1 tablespoon 15ml Chopped fresh thyme

  13. 1 tablespoon 15ml Chopped fresh oregano

  14. 1/2 cup 118ml White wine

  15. 1 Butter - cut into tablespoons

  16. Salt - to taste

  17. Freshly-ground black pepper - to taste

  18. 2 tablespoons 30ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

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

  2. Preheat the grill.

  3. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Emeril's Essence. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.

  4. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute 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.

  5. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

  6. This recipe yields 4 servings.


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