Emeril's Fish Provencal

Name: Emeril's Fish Provencal
Prep time: 35 min
Total time: 45 min
Ingredients: 2 teaspoons finely grated lemon zest; 1 teaspoon dried Italian seasoning; 0.25 teaspoon red-pepper flakes; 0.25 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; 0.25 cup plus 2 tablespoons extra-virgin olive oil

3.3

(104)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

35 mins

Total Time:

45 mins

Servings:

4

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!

Ingredients

2 teaspoons finely grated lemon zest
1 teaspoon dried Italian seasoning
¼ teaspoon red-pepper flakes
¼ 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
¼ cup plus 2 tablespoons extra-virgin olive oil

Directions

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.

Cook's Notes

This recipe is from Emeril Lagasse's column, Kick It Up.