Grilled Seabass with a Portuguese Sauce
| Yield: | 1 Servings |
| Categories: |
| 4 | sm | Whole seabass about 3/4 to 1 pound each |
| 4 | tb | Olive oil,; in all |
| Essence | ||
| 1/2 | c | Chopped onions |
| 1 | c | Peeled, seeded and chopped Roma tomatoes |
| 1/3 | c | Pitted black olives |
| 1 | c | Fresh fava beans,; blanched and peeled |
| 1 | tb | Minced garlic |
| 2 | ts | Minced anchovy fillets |
| 1 | tb | Finely chopped fresh parsley |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Chopped fresh thyme |
| 1 | tb | Chopped fresh oregano |
| 1/2 | c | White wine |
| 1 | Stick butter, cut into tablespoons | |
| Salt and black pepper | ||
| 2 | tb | Finely chopped parsley |
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