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
DIRECTIONS:
1. 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.
2. 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.
3. 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.
Recipe copied from www.marthastewart.com.
Emeril’s Fish Provencal Recipe release as usual is top class that could be served on a very popular restaurants and five stars hotel.