- 2 small whole trout or branzini (Mediterranean Sea bass), about 3/4 to 1 pound each
- 4 tablespoons olive oil, divided
- Essence, recipe follows
- 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
- Sauteed Brabant Potatoes, recipe follows
Preheat a grill.
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.
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.
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.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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Sauteed Brabant Potatoes:
2 pounds Idaho potatoes, peeled
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
Salt and pepper
Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil. Reduce heat and simmer until potatoes are slightly tender, about 10 minutes. Remove from the heat and drain potatoes on paper towels.
In a large saute skillet, heat olive oil over medium heat. Add the onions and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the drained potatoes and cook, turning, until browned on both sides.
Recipe courtesy Emeril Lagasse, 2005
Recipe courtesy of Mario Batali