Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Sauteed Escolar With Curry Oil And Apple Mint Couscous

  • Yield: 4 main-course servings



  • Prepare the Curry Oil, and set aside.
  • Sprinkle each fillet with 1/2 tablespoon Creole Seasoning.
  • Prepare the Apple Mint Couscous through Step 2.
  • Heat the oil in a large skillet over high heat. Add the fillets and sautÈ until brown, for about 4 minutes on the first side and 3 minutes on the second. Flip the fillets over again, turn off the heat, and allow to sit for 2 minutes.
  • Meanwhile, unmold the couscous on each of 4 plates. Place an escolar fillet beside it, and drizzle 2 tablespoons of the Curry Oil over each serving. Garnish with fresh mint sprigs.