Recipe

Portuguese Style Trout

Ingredients

2 small whole trout or branzini (Mediterranean Sea bass), about 3/4 to 1 pound each
4 tablespoons olive oil, divided
Emeril's Original Essence
1 cup sliced onions
1/2 cup sliced red peppers
1/2 cup sliced green peppers
1/2 cup sliced yellow peppers
1/3 cup pitted black olives
1 tablespoon minced garlic
2 teaspoons minced anchovy fillets
1 tablespoon finely chopped fresh parsley leaves, plus 2 tablespoons, for garnish
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon capers, drained
1/2 cup white wine
8 tablespoons butter, cut into pieces
Salt and black pepper
Sauteed Brabant Potatoes

Preheat a grill.
Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies, herbs, and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper.
Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Surround fish with Brabant Potatoes. Garnish with parsley.