Grilled Escolar With Crawfish Cream Sauce And Fried Arugu

Recipe Ingredients

4		-- (8 ounce)
		Escolar
3 tablespoons	45ml	Olive oil
		Essence
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 and pepper
1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	49g / 1.7oz	Grated parmigiano-reggiano
		Cheese
8		Fried arugula
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

Preheat the grill. Season the fish with 2 tablespoons olive oil and Essence. In a saute eacute; pan, heat the remaining olive oil. When the oil is hot, saute eacute; the shallots and garlic for 30 seconds. Add the crawfish and season with Essence. Saute 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.

Source:
GRILLIN' and CHILLIN' SHOW #GR3628

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