Preparation:
Garnish: Long chives, chopped chives, Essence
Preheat the grill. Season the fish with olive oil and Essence. Using a
knife,
make three slashes across each fish. Place the fish on the hot grill and
cook
for 5 to 6 minutes on each side. In a saucepan, add 2 cups of the shelled
peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid
up
to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or
until the peas are tender. Remove from the heat. Using a hand-held blender,
puree the sauce until smooth. Season the sauce with salt and pepper. In a
small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes,
red onions, black olives, basil, and extra-virgin olive oil. Mix the relish
until fully incorporated. Season the relish with salt and pepper. Spoon the
sauce in the center of the platter. Lay the fish directly on top of the
sauce. Spoon the relish over the top of the fish. Garnish with long chives,
chopped chives |
