Main
Recipes
Grilled Fish with Fresh Pea Sauce and Pea and Tomato Relish (Emeril Lagasse) Recipe

Grilled Fish with Fresh Pea Sauce and Pea and Tomato Relish (Emeril Lagasse) Recipe

Posted by

Rate It!

Grilled Fish with Fresh Pea Sauce and Pea and Tomato Relish (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 (1 lb) whole sea bass , or any other smaller fish
2 tbsp olive oil
essence , recipe follows
3 cups blanched shelled peas, in all
2 cups chicken stock
2 tbsp minced shallots
1 tbsp plus 2 tsp minced garlic, in all
salt and pepper
1 cup chopped italian roma tomatoes
1/4 cup minced red onions
1/4 cup chopped black olives
2 tbsp chiffonade of basil
3 tbsp extra-virgin olive oil
garnish: long chives , chopped chives, essence
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat the grill. Season the fish with olive oil and Essence. Using a knife, make three slashes across each fish. Place the fish on the hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2 cups of the shelled peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or until the peas are tender. Remove from the heat. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. In a small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and extra-virgin olive oil. Mix the relish until fully incorporated. Season the relish with salt and pepper. Spoon the sauce in the center of the platter. Lay the fish directly on top of the sauce. Spoon the relish over the top of the fish. Garnish with long chives, chopped chives and Essence.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3266.92 Kcal (13678 kJ)
Calories from fat	1136.69 Kcal
		% Daily Value*
Total Fat	126.3g	194%
Cholesterol	758.14mg	253%
Sodium	16863.21mg	703%
Potassium	7756.92mg	165%
Total Carbs	138.54g	46%
Sugars	48.29g	193%
Dietary Fiber	41.01g	164%
Protein	374.6g	749%
Vitamin C	212.7mg	355%
Vitamin A	0.4mg	15%
Iron	15.2mg	85%
Calcium	606.8mg	61%

Amount Per 100 g
Calories	101.98 Kcal (427 kJ)
Calories from fat	35.48 Kcal
		% Daily Value*
Total Fat	3.94g	194%
Cholesterol	23.67mg	253%
Sodium	526.42mg	703%
Potassium	242.15mg	165%
Total Carbs	4.32g	46%
Sugars	1.51g	193%
Dietary Fiber	1.28g	164%
Protein	11.69g	749%
Vitamin C	6.6mg	355%
Iron	0.5mg	85%
Calcium	18.9mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.