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

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