* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Score the fish and grill until cooked through. In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings. Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers. This recipe serves 1 and yields about 3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 193 (50%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1184.1mg||41 %|
|Potassium 707.7mg||19 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 36.1g|
|Protein 5.5g||8 %|
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Calories per serving: 388
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