Emerils Fish Provencal Recipes

EMERIL'S FISH PROVENCAL

Emeril's Fish Provencal image

My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 teaspoons finely grated lemon zest
1 teaspoon dried Italian seasoning
1/4 teaspoon red-pepper flakes
1/4 teaspoon anise seed, crushed
Coarse salt and ground pepper
1 small sweet onion, such as Vidalia, thinly sliced crosswise
6 small zucchini, thinly sliced
4 haddock, cod, or striped bass fillets (6 ounces each)
1 large tomato, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

Nutrition Facts : Calories 383 g, Fat 23 g, Fiber 2 g, Protein 35 g

BAKED FISH PROVENCAL

Baked Fish Provencal image

I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.

Provided by Geema

Categories Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 red snapper or 4 other firm fish fillets
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 red bell pepper, chopped coarsely
28 ounces Italian-style diced tomatoes, drained
1 tablespoon capers
1/4 cup basil, fresh,chopped
8 black Greek olives, pitted,sliced
1 tablespoon lemon juice
1 teaspoon dried oregano, crumbled
salt and pepper

Steps:

Preheat oven to 450'F.
Arrange fillets in 8x8x2" square baking dish.
Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
Simmer,stirring occasionally, 8 minutes.
Spoon sauce over fish.
Bake in preheated 450'F.
oven for 10-15 minutes or until cooked through.

Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6

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