Grilled Fish with Fresh Pea Sauce and Pea and Tomato Relish

Total Time:
35 min
Prep:
15 min
Cook:
20 min

CATEGORIES
Ingredients
  • 4 (1 pound) whole sea bass, or any other smaller fish
  • 2 tablespoons olive oil
  • Essence, recipe follows
  • 3 cups blanched shelled peas, in all
  • 2 cups chicken stock
  • 2 tablespoons minced shallots
  • 1 tablespoon plus 2 teaspoons minced garlic, in all
  • Salt and pepper
  • 1 cup chopped Italian Roma tomatoes
  • 1/4 cup minced red onions
  • 1/4 cup chopped black olives
  • 2 tablespoons chiffonade of basil
  • 3 tablespoons extra-virgin olive oil
  • Garnish: Long chives, chopped chives, Essence
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Preheat the grill. Season the fish with olive oil and 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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