GRILLED SEA BASS WITH A PORTUGUESE SAUCE

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GRILLED SEA BASS WITH A PORTUGUESE SAUCE

GRILLED SEA BASS WITH A PORTUGUESE SAUCE. Alimento Base: Sea bass, 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 Emeril
Tiempo de preparación 25 min
Tiempo total 25 min
Plato Sea bass
Cocina Portugal
Raciones 4 comensales

Ingredientes
  

  • 4 small whole sea bass about 3/4 to 1 lb each
  • 4 tbl olive oil divided
  • 1/2 cup chopped onions
  • 1 cup peeled seeded, chopped roma tomatoes
  • 1/3 cup pitted black olives
  • 1 cup fresh fava beans blanched peeled
  • 1 tbl minced garlic
  • 2 tsp minced anchovy fillets
  • 1 tbl finely-chopped fresh parsley
  • 1 tbl chopped fresh basil
  • 1 tbl chopped fresh thyme
  • 1 tbl chopped fresh oregano
  • 1/2 cup white wine
  • 1 stick butter cut into tablespoons
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tbl finely-chopped parsley

Elaboración paso a paso
 

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