Grilled Fish with Fresh Pea Sauce And Pea And Tomato Relish

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Try this Grilled Fish with Fresh Pea Sauce And Pea And Tomato Relish recipe, or contribute your own. "Chicken" and "Emeril" are two of the tags cooks chose for Grilled Fish with Fresh Pea Sauce And Pea And Tomato Relish.

"Beautiful presentation, and good, unusual flavor for a whitefish preparation. The olive relish balanced out the dish nicely... it's a little extra work, but don't skip it. I found that the recipe as written calls for far too much chicken stock. Use half the chicken stock, and add more if you need to. Also, be sure to blend the fresh pea sauce very thoroughly."

- stevemur

Top-ranked recipe named "Grilled Fish with Fresh Pea Sauce And Pea And Tomato Relish"

4 avg, 2 review(s) 100% would make again

Ingredients

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long Chives
2 ts Garlic; minced
Chives; Chopped
4 1-lb Sea bass; (or any other smaller fish)
1 tb garlic; Minced, plus
2 c Chicken Stock
Salt; to taste
3 tb Extra-Virgin Olive Oil
2 tb olive oil
2 tb Shallots; minced
3 c Blanched peas; shelled
1 c Italian Roma; Chopped
2 tb basil; Cut chiffonade
=== GARNISH ===
Black Pepper; freshly ground
1/4 c red onions; Minced
1/4 c black olives; Chopped

Original recipe makes 4

Servings  

Preparation

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fish with olive oil and Emerils Essence. Using a knife, make three slashes across each fish. Place the fish on the hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2 cups of the shelled peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or until the peas are tender. Remove from the heat. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. In a small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and extra-virgin olive oil. Mix the relish until fully incorporated. Season the relish with salt and pepper. Spoon the sauce in the center of the platter. Lay the fish directly on top of the sauce. Spoon the relish over the top of the fish. Garnish with long chives, chopped chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse

Calories Per Serving: 1084 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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townsendtom 7 years ago
Beautiful presentation, and good, unusual flavor for a whitefish preparation. The olive relish balanced out the dish nicely... it's a little extra work, but don't skip it. I found that the recipe as written calls for far too much chicken stock. Use half the chicken stock, and add more if you need to. Also, be sure to blend the fresh pea sauce very thoroughly.
stevemur 9 years ago
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