*  Exported from  MasterCook  *

                 Grilled Sea Bass With A Portuguese Sauce

Recipe By     : ESSENCE OF EMERIL (Show # EE-2407
Serving Size  : 4    Preparation Time :0:00
Categories    : Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small   Whol  sea bass - (abt 3/4 to 1 lb ea)
   4      tablespoons   Olive oil -- divided
                        Emeril's Essence -- see * Note
     1/2  cup           Chopped onions
   1      cup           Peeled, seeded, chopped Roma tomatoes
     1/3  cup           Pitted black olives
   1      cup           Fresh fava beans -- blanched, peeled
   1      tablespoon    Minced garlic
   2      teaspoons     Minced anchovy fillets
   1      tablespoon    Finely-chopped fresh parsley
   1      tablespoon    Chopped fresh basil
   1      tablespoon    Chopped fresh thyme
   1      tablespoon    Chopped fresh oregano
     1/2  cup           White wine
   1      stick         Butter -- cut into tablespoons
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   2      tablespoons   Finely-chopped parsley

   Preheat the grill.
   Using a sharp knife, make three slashes across each fish at an angle. 
 Rub each fish with 2 tablespoons olive oil and season with Emeril's Essence. 
 Place the fish on the 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.  When the oil is hot, saute the onions for 1 minute.  
Add the tomatoes, black olives and fava beans.  Season with salt and pepper.  
Saute for 2 minutes.  Stir in the garlic, anchovies, fresh herbs and white wine. 
 Bring the liquid up to a boil and reduce to a simmer.  Simmer for 2 minutes.  
Fold in the butter, a tablespoon at a time. 
 Remove from the heat and season with salt and pepper.
   Spoon the sauce in the center of an oblong plate. 
 Lay the fish directly on top of the sauce.  Garnish with parsley.
 

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