Whole Sea Bass with Nicoise Tapenade
- 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
- 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
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 cupEssence (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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