| 4 | | Monkfish tails -; (8 oz ea) |
| | Emeril's Essence; see * Note |
| 12 | sl | Raw bacon |
| 2 | sl | Eggplant -; (ea 1" thk lengthwise) |
| 2 | sl | Yellow squash -; (ea 1" thk lengthwise) |
| 2 | sl | Zucchini -; (ea 1" thk lengthwise) |
| | Olive oil; for drizzling |
| 1/2 | c | Minced onions |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Pitted black olives; halved |
| 1/2 | c | Queen stuffed olives; halved |
| 1 | c | Peeled; seeded, chopped Roma tomatoes |
| 2 | c | Veal stock |
| 2 | tb | Chiffonade-cut basil |
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 4 | | Parsnips; peeled, and cut into thin strips |
| 2 | c | Hot parsnip puree |
| 1 | c | Hot mashed potatoes |
