Whole Fish Emeril-Style
4 pound fish (cleaned, gills and fins removed) – (4 to 5 pound) scored 1/8″ deep every 2 inches
1/4 cup chopped garlic
1 cup extra virgin olive oil
1 tablespoon red pepper flakes
1 lemon, zested
1 lime, zested
1 tablespoon cracked black pepper
1 cup chopped assorted fresh herbs
1 cup dry white wine
1 cup sliced yellow onions
1/2 cup julienne red bell pepper
2 tablespoons kosher salt
6 slices lemon + 2 lemons cut in wedges
6 sprigs thyme
Place the fish along with all of the other ingredients except the kosher salt into a large plastic bag and marinate for 24 hours.
Preheat oven to 350ºF. Heat a grill to medium high.
Remove the fish from the bag and sprinkle with the kosher salt, lemons, and thyme. Place lemon slices and thyme sprigs into the slits. Place on the grill and cook for 5 minutes per side. Transfer to a cookie sheet and bake in the oven for 20 minutes.
Serve with lemon wedges
Essence (Emeril’s Creole Seasoning)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup