Grilled Escolar with Crawfish Cream Sauce And Fried Arugula

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Grilled Escolar with Crawfish Cream Sauce And Fried Arugula Ingredients

2 lb Escolar fillets -; (4	Salt; to taste
3 tb Olive oil	Freshly-ground black pepper;
2 tb Minced shallots	1 tb Unsalted butter
1 tb Minced garlic	1/4 c Chopped green onions
1 lb Crawfish tails	1/4 c Grated Parmigiano-Reggiano
2 c Heavy cream	8 Pieces Fried arugula
1 tb Crystal hot sauce	2 tb Brunoise red peppers
1 tb Worcestershire sauce	2 tb Brunoise yellow peppers

Instructions for Grilled Escolar with Crawfish Cream Sauce And Fried Arugula

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fish with 2 tablespoons olive oil and Emerils 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 Emerils 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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