Reviews (1) Add Rating & Review 104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3 Martha Stewart Member Rating: 5 stars 09/02/2013 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.
Back to Emeril’s Fish Provencal All Reviews for Emeril’s Fish Provencal - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Emeril’s Fish Provencal Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes This recipe is from Emeril Lagasse’s column, Kick It Up.
Gallery Emeril’s Fish Provencal
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Gallery
Emeril's Fish Provencal
Emeril’s Fish Provencal
Emeril’s Fish Provencal
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
Ingredients
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
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.
Cook’s Notes
This recipe is from Emeril Lagasse’s column, Kick It Up.
Reviews (1)
Add Rating & Review 104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
Martha Stewart Member Rating: 5 stars 09/02/2013 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.
Reviews (1)
Add Rating & Review 104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
Add Rating & Review
104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
104 Ratings 5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
5 star values: 21 4 star values: 18 3 star values: 40 2 star values: 22 1 star values: 3
Martha Stewart Member Rating: 5 stars 09/02/2013 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.Martha Stewart Member
Rating: 5 stars 09/02/2013
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.
Rating: 5 stars
All Reviews for Emeril’s Fish Provencal
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Fish Provencal
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
