Grilled escolar with crawfish cream sauce and fried arugula

Yield: 4 servings

Measure Ingredient
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@...

12-11-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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