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  • Grilled Escolar With Crawfish Cream Sauce And Fried Arugula

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    Grilled Escolar With Crawfish Cream Sauce And Fried Arugula
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Escolar fillets - (4 fillets)
    • 3 Tbsp. Extra virgin olive oil see * Note
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 1 lb Crawfish tails
    • 2 c. Heavy cream
    • 1 Tbsp. Crystal warm sauce
    • 1 Tbsp. Worcestershire sauce Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. Unsalted butter
    • 1/4 c. Minced green onions
    • 1/4 c. Grated Parmigiano-Reggiano cheese
    • 8 piece Fried arugula
    • 2 Tbsp. Brunoise red peppers
    • 2 Tbsp. Brunoise yellow peppers

    Directions

    1. Preheat the grill. Season the fish with 2 Tbsp. extra virgin olive oil and Emeril's Essence.
    2. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, saute/fry the shallots and garlic for 30 seconds. Add in the crawfish and season with Emeril's Essence. Saute/fry for 1 to 2 min. Add in the cream, Crystal, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream till it thickens and reduces by half, about 4 to 5 min. Mount in the butter. Reseason and mix in the green onions.
    3. Place the fish on the grill and grill for 5 to 6 min 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.
    4. This recipe yields 4 servings.

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