Sauteed Escolar with Curry Oil and Apple Mint Couscous

Ingredients

1/2 cup Curry Oil
4 escolar fillets, sometimes called white tuna (7 ounces each)
2 tablespoons Emeril's Creole Seasoning
2 1/2 cups Apple Mint Couscous
2 tablespoons olive oil
4 fresh mint springs

Instructions

Prepare the Curry Oil, and set aside.
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Sprinkle each fillet with 1/2 tablespoon Creole Seasoning.
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Prepare the Apple Mint Couscous through Step 2.
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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.
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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.
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Yield: 4 main-course servings