Title: Grilled Fish with Fresh Pea Sauce And Pea And Tomato Relish
Categories: Essnce06
Yield: 4 servings

4 Whole Sea bass -; (1 lb ea)
(or any other smaller fish)
2 tb Olive oil
Emeril's Essence; see * Note
3 c Blanched shelled peas;
-divided
2 c Chicken stock
2 tb Minced shallots
1 tb Minced garlic; plus
2 ts Minced garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Chopped Italian Roma
-tomatoes
1/4 c Minced red onions
1/4 c Chopped black olives
2 tb Chiffonade of basil
3 tb Extra-virgin olive oil
=== GARNISH ===
Chives; long
Chopped chives
Emeril's Essence

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

Preheat the grill. Season the fish with olive oil and Emeril's Essence.
Using a knife, make three slashes across each fish. Place the fish on the
hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2
cups of the shelled peas, chicken stock, shallots and 1 tablespoon of
garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the
sauce for 5 to 6 minutes, or until the peas are tender. Remove from the
heat. Using a hand-held blender, puree the sauce until smooth. Season the
sauce with salt and pepper. In a small mixing bowl, combine the remaining
peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and
extra-virgin olive oil. Mix the relish until fully incorporated. Season the
relish with salt and pepper. Spoon the sauce in the center of the platter.
Lay the fish directly on top of the sauce. Spoon the relish over the top of
the fish. Garnish with long chives, chopped chives and Essence. This recipe
yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com

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

06-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.