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.