Grilled Escolar With Crawfish Cream Sauce And Fried Arugula

Recipe Ingredients

2 lbs	908g / 32oz	Escolar fillets - (4 fillets)
3 tablespoons	45ml	Olive oil
		Emeril's Essence - see * Note
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 lb	454g / 16oz	Crawfish tails
2 cups	474ml	Heavy cream
1 tablespoon	15ml	Crystal hot sauce
1 tablespoon	15ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
8		Fried arugula
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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