Yield: 4 servings
|2 pounds||Escolar fillets -; (4 fillets)|
|3 tablespoons||Olive oil|
|Emeril's Essence; see * Note|
|2 tablespoons||Minced shallots|
|1 tablespoon||Minced garlic|
|1 pounds||Crawfish tails|
|2 cups||Heavy cream|
|1 tablespoon||Crystal hot sauce|
|1 tablespoon||Worcestershire sauce|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|1 tablespoon||Unsalted butter|
|¼ cup||Chopped green onions|
|¼ cup||Grated Parmigiano-Reggiano cheese|
|8||Pieces Fried arugula|
|2 tablespoons||Brunoise red peppers|
|2 tablespoons||Brunoise yellow peppers|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. Season the fish with 2 tablespoons olive oil and Emeril's Essence. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the crawfish and season with Emeril's Essence. Saute for 1 to 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 to 5 minutes. Mount in the butter. Reseason and fold in the green onions.
Place the fish on the grill and grill for 5 to 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.