Try this Shark Au Poivre recipe, or contribute your own.
Suggest a better description* Note: See the "Lobster And Haricot Vert Relish" and "Emerils Essence Information" recipes which are included in this collection. Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos (should be about 2 1/2 cups), garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. ** The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Emerils Essence. Place the shark on the grill and cook for 4 minutes on each side for medium. Arrange the Lobster And Haricot Vert Relish around the edges of the plate. Mound the shoestring potatoes in the center of the plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish and around the plate. Garnish with peppers, chives, and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #6 by Alan Hewitt
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.4mg | 0 % | |
Potassium 62.7mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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