Grilled Escolar With Crawfish Cream Sauce And Fried Arugu


Course : Grilling
Serves: 4
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Ingredients:


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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