Best 3 Emerils Fish Provencal Recipes

Emeril's Fish Provencal is a classic French dish that combines the flavors of fresh fish, tomatoes, herbs, and white wine. This flavorful dish is made with a variety of ingredients, including red mullet, sea bass, or snapper, cherry tomatoes, garlic, shallots, fresh thyme, and white wine. The fish is seasoned with salt and pepper, then pan-fried until golden brown. The tomatoes, garlic, shallots, and thyme are then added to the pan and cooked until softened. The white wine is then added and simmered until the sauce has reduced. The fish is then served with the sauce spooned over it.

In addition to the main recipe, the article also includes recipes for a variety of side dishes that can be served with Fish Provencal. These side dishes include roasted vegetables, mashed potatoes, and a green salad. The article also provides tips for selecting the best fish for this dish and for preparing the sauce. With its combination of fresh ingredients and flavorful sauce, Emeril's Fish Provencal is a surefire hit for any seafood lover.

Let's cook with our 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

FISH AND CHIPS

Fish and Chips image

Provided by Emeril Lagasse

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

6 to 8 cups peanut oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons Essence, recipe follows
1 cup rice flour
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Perfect Fries, recipe follows
Lemon slices or pepper vinegar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper

Steps:

Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
Serve the fish and chips with slices of lemon or pepper vinegar.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

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

Tips:

Use fresh, firm fish fillets. This will ensure that the fish cooks evenly and flakes easily.
Don't overcrowd the pan. This will prevent the fish from cooking evenly and will make it more likely to stick to the pan.
Cook the fish over medium heat. This will help to prevent the fish from overcooking and drying out.
Don't flip the fish too often. Flipping the fish too often will break it up and make it less likely to hold its shape.
Use a light touch when handling the fish. Fish is delicate, so it's important to be gentle when handling it.
Season the fish simply. Fish has a delicate flavor, so it's important to not overpower it with too many seasonings.
Serve the fish immediately. Fish is best when it's served fresh out of the pan.

Conclusion:

Emeril's Fish Provencal is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce that is made with tomatoes, onions, garlic, and herbs. The dish is served over rice or pasta. This recipe is a great way to enjoy fresh, healthy fish. It is also a versatile dish that can be easily customized to your own taste. For example, you can add different vegetables to the sauce, or you can use a different type of fish. No matter how you choose to make it, Emeril's Fish Provencal is sure to be a hit with your family and friends.