Grilled Sea Bass with a Portugese Sauce

4 small Whole sea bass - (about 3/4 to 1 lb ea)
4 tablespoons Olive oil -- divided
Emeril's Essence
1/2 cup Chopped onions
1 cup Peeled, seeded, chopped Roma tomatoes
1/3 cup Pitted black olives
1 cup Fresh fava beans -- blanched, peeled
1 tablespoon Minced garlic
2 teaspoons Minced anchovy fillets
1 tablespoon Finely-chopped fresh parsley
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
1/2 cup White wine
1 stick Butter -- cut into tablespoons
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons Finely-chopped parsley

Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Emeril's Essence.

Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.

In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute.

Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.

Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce.