Whole Sea Bass with Nicoise Tapenade

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 servings

Ingredients
  • 1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled
  • 1 tablespoon olive oil
  • 1/2 cup Herbs de Provence, recipe follows
  • Tapenade:
  • 1 cup pitted Nicoise olives
  • 1 tablespoon minced garlic
  • 1 tablespoon capers
  • 3 anchovy fillets
  • Juice of one lemon
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped parsley
  • Fresh rosemary sprigs
  • Essence, recipe follows
  • Herbs de Provence:
  • 2 tablespoons dried savory
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried fennel seed
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Directions
Tapenade:

Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs de Provence.

For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point. Garnish with rosemary and Essence.

Herbs de Provence:

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Yield: 1 cup

Essence (Emeril's Creole Seasoning):

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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