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Grilled Escolar With Crawfish Cream Sauce

  • Yield: 4 servings


  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 pound tasso or smoked sausage or ham, finely chopped
  • 1 cup chopped yellow onions
  • Essence to taste
  • 1 pound peeled crawfish tails
  • 1 cup peeled, seeded, and chopped fresh or canned tomatoes
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper to taste
  • 2 cups heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Crystal Hot Sauce or the hot sauce of your choice
  • 1/4 cup chopped green onions (green parts only)
  • 4 escolar fillets (6 to 8 ounces each)
  • 2 teaspoons chopped fresh parsley leaves


  • Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the tasso and cook, stirring often, for 2 to 3 minutes. Add the yellow onions and season with Essence. Add the crawfish and cook all, stirring, for 2 minutes. Add the tomatoes and garlic, season with salt and pepper, and cook, for 3 minutes more. Add the heavy cream, Worcestershire, and hot sauce and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the cream thickens and reduces by one third, 6 to 8 minutes. Add the green onions. Season again with salt and pepper. Set aside and keep warm.
  • Season the escolar fillets with Essence. Heat the remaining 1/4 cup olive oil in a large sauté pan over medium-high heat, then add the escolar and sear until the fillets are lightly golden and flake easily with a fork, 5 to 6 minutes on each side. Remove and drain on paper towels.
  • To serve, put equal amounts of the crawfish in the center of 4 serving plates, lay a fillet on top of each, and sprinkle with the parsley.