• Grilled Sea Bass With A Portuguese Sauce

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    • 4 sm Whole sea bass - (abt 3/4 to 1 lb ea)
    • 4 Tbsp. Extra virgin olive oil divided see * Note
    • 1/2 c. Minced onions
    • 1 c. Peeled, seeded, minced Roma tomatoes
    • 1/3 c. Pitted black olives
    • 1 c. Fresh fava beans blanched, peeled
    • 1 Tbsp. Chopped garlic
    • 2 tsp Chopped anchovy fillets
    • 1 Tbsp. Finely-minced fresh parsley
    • 1 Tbsp. Minced fresh basil
    • 1 Tbsp. Minced fresh thyme
    • 1 Tbsp. Minced fresh oregano
    • 1/2 c. White wine
    • 1 stk Butter cut into Tbsp. Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. Finely-minced parsley


    1. Preheat the grill.
    2. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 Tbsp. extra virgin olive oil and season with Emeril's Essence. Place the fish on the warm grill and grill for 4 to 5 min on each side, depending on the weight of each fish.
    3. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, saute/fry the onions for 1 minute. Add in the tomatoes, black olives and fava beans. Season with salt and pepper. Saute/fry for 2 min. 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 min. Mix in the butter, a Tbsp. at a time. Remove from the heat and season with salt and pepper.
    4. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.
    5. This recipe yields 4 servings.

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