Grilled Escolar With Crawfish Cream Sauce And Fried Arugu

Course : Grilling
Serves: 4
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4 fillets fillets -- (8 ounce) escolar
3 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound crawfish tails
2 cups heavy cream
1 tablespoon crystal hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt and pepper
1 tablespoon unsalted butter
1/4 cup chopped green onions
1/4 cup grated parmigiano-reggiano cheese
8 pieces fried arugula
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers

Preparation / Directions:

Preheat the grill. Season the fish with 2 tablespoons olive oil and Essence. In a sauté eacute; pan, heat the remaining olive oil. When the oil is hot, sauté eacute; the shallots and garlic for 30 seconds. Add the crawfish and season with Essence. Sauté eacute; for 1-2 minutes. Add the cream, Crystal, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4-5 minutes. Mount in the butter. Re-season and fold in the green onions. Place the fish on the grill and grill for 5-6 minutes on each side. Spoon the sauce in the center of the plate. Lay the fish across the sauce. Garnish with the fried arugula, cheese, and peppers.

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