wholeliving

Emerils Fish Provencal

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!
Everyday Food, July 2008
  • Prep Time 35 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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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

Directions

  1. 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.

  2. 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.

  3. 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 Note

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

Recipe Reviews

Reviews (1)

  • 2 Sep, 2013

    This was absolutely amazing! We used cod for the adults, tilapia for a picky child, and tweaked the spice mix a bit. I used fennel instead of anise seed, and added some fresh rosemary and parsley from the herb garden. All 3 of us were thrilled with the result - nice combination of spices on the fish and cooked beautifully in just about 10 minutes on the grill. Served with ratatouille and Israeli couscous.