Grilled escolar with crawfish cream sauce & fried arugula

4 servings

Ingredients

Quantity Ingredient
2.00 pounds escolar fillets -; (4 fillets)
3.00 tablespoon olive oil
1 emeril's essence; see * note
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 pounds crawfish tails
2.00 cup heavy cream
1.00 tablespoon crystal hot sauce
1.00 tablespoon worcestershire sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 tablespoon unsalted butter
¼ cup chopped green onions
¼ cup grated parmigiano-reggiano cheese
8.00 pieces fried arugula
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers

Directions

* 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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