Emeril's Fish Provencal
|2 teaspoonlemon zest; finely grated|
|1 teaspoondried Italian seasoning|
|1/4 teaspoonred-pepper flakes|
|1/4 teaspoonanise seed; crushed|
|Salt and pepper|
|1 smallsweet onion; such as Vidalia, thinly sliced crosswise|
|6 smallzucchini; thinly sliced|
|4 (6 ounces)haddock fillets; or cod, or striped bass|
|1 largetomato; seeded and chopped|
|6 tablespoonsextra-virgin olive oil|
Emeril's Fish Provencal Preparation
1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.
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