Grilled Escolar with a Saute of Fresh Asparagus, Ba

Name: Grilled Escolar with a Saute of Fresh Asparagus, Baby Morels and Currant Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Escolar fillets (about 6 ounces each); Oil; Salt; 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

Servings: persons

4 Escolar fillets (about 6 ounces each)
Oil
Salt
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

1
Preheat the grill.
2
Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside.
3
Preheat the fryer.
4
Fry the potatoes until golden brown, about 3 minutes.
5
Remove the potatoes and drain on paper towels.
6
Season with salt and set aside.
7
Place the fillets on the grill and cook for 3 to 4 minutes on each side.
8
In a large saute pan, over medium heat, add 2 tablespoons of olive oil.
9
When the oil is hot, add the mushrooms.
10
Season with salt and pepper.
11
Saute until tender, about 2 minutes.
12
Add the asparagus and tomatoes.
13
Season with salt and pepper.
14
Continue to saute for 1 minute.
15
Add the potatoes.
16
Bring to a simmer and remove from the heat.
17
Stir in the parsley.
18
To serve, spoon the mushroom/asparagus mixture in the center of each plate.
19
Lay the fish on top of the vegetable mixture.
20
Spoon some of the butter sauce over the fish.
21
In a small mixing bowl, toss the herbs with the olive oil, salt and pepper.
22
Pile the herbs in the center of each fillet.

1062

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Escolar fillets (about 6 ounces each), Oil, Salt, Freshly ground white pepper, and more.

Yes, Grilled Escolar with a Saute of Fresh Asparagus, Baby Morels and Currant Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Escolar with a Saute of Fresh Asparagus, Baby Morels and Currant Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions