Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      fillets       -- (8 ounce)
                        escolar
   3      tablespoons   olive oil
                        essence
   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
                        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:

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.