Whole Sea Bass With Nicoise Tapenade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Whole sea bass, (2 to 2 1/2 pound) cleaned and scaled
1 tbsp: Olive oil,
1/2 cup: Herbs de Provence,
TAPENADE
1 cup: Pitted Nicoise olives,
1 tbsp: Minced garlic,
1 tbsp: Capers,
3: Anchovy fillets,
One lemon, Juice of
1/4 cup: Extra virgin olive oil,
1 tsp: Chopped fresh thyme,
1 tbsp: Chopped parsley,
Fresh rosemary sprigs,
Essence,
Directions:
ESSENCE OF EMERIL SHOW#EE2302
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.
Yield: 4 servings
Posted to recipelu-digest by molony on Mar 10, 1998
Source from luhu.jp
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.
Yield: 4 servings
Posted to recipelu-digest by molony
Source from luhu.jp
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