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Ingredientes
- 4 sm Whole seabass about 3/4 to 1 lb. each
- 4 Tbsp. Extra virgin olive oil,, in all Essence
- 1/2 c. Minced onions
- 1 c. Peeled, seeded and minced Roma tomatoes
- 1/3 c. Pitted black olives
- 1 c. Fresh fava beans,, blanched and peeled
- 1 Tbsp. Chopped garlic
- 2 tsp Chopped anchovy fillets
- 1 Tbsp. Finely minced fresh parsley
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh thyme
- 1 Tbsp. Minced fresh oregano
- 1/2 c. White wine
- 1 stk butter, cut into Tbsp. Salt and black pepper
- 2 Tbsp. Finely minced parsley
Direcciones
- Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 Tbsp. extra virgin olive oil and season with Essence. Place the fish on the warm grill and grill for 4-5 min on each side, depending on the weight of each fish. In a saut_ pan, heat the remaining extra virgin olive oil. When the oil is warm, saut_ the onions for 1 minute.
- Add in the tomatoes, black olives and fava beans. Season with salt and pepper.
- Saut_ for 2 min. 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 min. Mix in the butter, a Tbsp. 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.
- Yield: 4 servings
