Olive sauce (for a little fish with polenta)

1 servings

Ingredients

Quantity Ingredient
1.00 whole little fish; rubbed with oil,
1 and seasoned with
1 emeril's essence; see * note
2.00 tablespoon olive oil
½ cup minced onions
3.00 cup peeled; seeded, chopped italian p
1 tomatoes
2.00 tablespoon minced garlic
8.00 anchovy fillets; pasted
½ cup spanish olives
½ cup imported black olives
½ cup white wine
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup soft polenta; warm
2.00 tablespoon chiffonade of basil
1.00 tablespoon brunoise red peppers

Directions

* Note: See the "Emeril's 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-30-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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