Grilled Sea Bass With a Portuguese Sauce

The Essence of Emeril

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  fish fillets, seabass about 1/4 to 1/2 pound each (I've also used salmon)
• 4  tablespoons olive oil, in all
•  salt and pepper
• 1⁄2 cup  chopped onion
• 1  cup  peeled seeded and chopped roma tomato
• 1⁄3 cup pitted black olives
• 1  cup  fresh fava beans, blanched and peeled (I sub with butter beans)
• 1  tablespoon  minced garlic
• 2  teaspoons  minced anchovy fillets
• 1  tablespoon  finely chopped fresh parsley
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh oregano
• 1⁄2 cup white wine
• 1⁄2 cup butter, cut into tablespoons
•  salt and black pepper
• 2  tablespoons  finely chopped fresh parsley

Directions

1. Preheat the grill.
2. Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
3. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
4. 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 minutes.
5. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
6. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.