Poached Fish And Grilled Vegetable Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
3981
FAT
641%
CHOL
5%
SOD
247%

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Ingredients for 2 servings

4 cloves of fresh garlic

1 small eggplant, cut 1/2 inch thick lengthwise

1/4 cup olive oil

2 each whole walleye or yellow pike, cleaned

2 teaspoons minced garlic

1 tablespoon chopped fresh basil

1 onion, julienne

1 zucchini, cut 1/2 inch thick lengthwise

1 yellow squash, cut 1/2 inch thick lengthwise

2 tablespoons Creole Mustard

4 roma tomatoes, cut in half

3 cups fish stock or water

1 cup extra virgin olive oil

3 cups dry white wine

2 bay leaves

4 sprigs of fresh thyme

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