Grilled Escolar with a Saute of Fresh Asparagus, Baby Morels and Currant Tomatoes
- 4 Escolar fillets (about 6 ounces each)
- Freshly ground white pepper
- 2 cups medium diced peeled white potatoes
- 3 tablespoons olive oil
- 2 cups fresh baby morel mushrooms, cleaned
- 1/2 bunch pencil asparagus, blanched and cut into 1 inch pieces
- 1 pint red currant tomatoes, stemmed
- 1 tablespoon finely chopped fresh parsley leaves
- 2 cups Basic Butter Sauce
- 1 cup fresh mild herb leaves, such as basil, tarragon, chervil, chives, and flat parsley leaf
- Drizzle olive oil
Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side.
In a large saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Saute until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to saute for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet.
Recipe courtesy Emeril Lagasse, 2000
Recipe courtesy of Aaron McCargo Jr.