Whole Sea Bass with Nicoise Tapenade (Emeril Lagasse)

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ready In: 75 Minutes

Servings: 4

Ingredients:

1 whole sea bass (2 to 2 1/2 pound) cleaned and scaled

1 tablespoon olive oil

1/2 cup herbs de provence, recipe follows

1 cup pitted nicoise olives

1 tablespoon minced garlic

1 tablespoon capers

3 anchovy fillets

juice of one lemon

1/4 cup extra-virgin olive oil

1 teaspoon chopped fresh thyme

1 tablespoon chopped parsley

fresh rosemary sprigs

essence, recipe follows

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons dried fennel seed

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. Tapenade:
2. Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs de Provence.
3. 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.
4. Herbs de Provence:
5. In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
6. Yield: 1 cup
7. Essence (Emeril's Creole Seasoning):
8. Combine all ingredients thoroughly and store in an airtight jar or container.
9. Yield: about 2/3 cup
10. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com