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Grilled Escolar With Crawfish Cream Sauce And Fried Arugula

  • Yield: 4 servings


  • 4 (8-ounce) fillets of Escolar
  • 3 tablespoons olive oil
  • Essence
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 pound crawfish tails
  • 2 cups heavy cream
  • 1 tablespoon Crystal hot sauce
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 8 pieces fried arugula
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers


  • Preheat the grill. Season the fish with 2 tablespoons olive oil and 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 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 cheese, fried arugula and peppers.