Directions:
- Tapenade:
- Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs de Provence.
- For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point. Garnish with rosemary and Essence.
- Herbs de Provence:
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
- Yield: 1 cup
- Essence (Emeril's Creole Seasoning):
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.87 Kcal (2796 kJ) | ||
| Calories from fat | 332.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.9g | 57% | |
|---|---|---|---|
| Cholesterol | 116.21mg | 39% | |
| Sodium | 4269.16mg | 178% | |
| Potassium | 1137.01mg | 24% | |
| Total Carbs | 25.84g | 9% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 8.47g | 34% | |
| Protein | 57.19g | 114% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.6mg | 48% | |
| Calcium | 284.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 154.72 Kcal (648 kJ) | ||
| Calories from fat | 76.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 57% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 39% | |
| Sodium | 989.03mg | 178% | |
| Potassium | 263.41mg | 24% | |
| Total Carbs | 5.99g | 9% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 1.96g | 34% | |
| Protein | 13.25g | 114% | |
| Vitamin C | 1.9mg | 13% | |
| Iron | 2mg | 48% | |
| Calcium | 65.9mg | 28% | |
* 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.
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