Preparation:
Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place the fish on the hot grill and grill for 4-5 minutes on each side, depending on the weight of each fish.
In a sauté‚ pan, heat the remaining olive oil.
When the oil is hot, sauté‚ the onions for 1 minute. Add the tomatoes, black olives and fava beans.
Season with salt and pepper. Sauté‚ for 2 minutes. 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 minutes. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate.
Lay the fish directly on top of the sauce.
Garnish with parsley.
SOURCE: Essence of Emeril Cooking Show |
