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Pan Seared Escolar With Crabmeat And Chanterelles

  • Yield: 8 servings


  • 3 tablespoons olive oil
  • 1/2 cup thinly sliced yellow onion
  • 1/4 cup thinly sliced red bell pepper
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground white pepper
  • 2 cups chanterelles, cleaned and trimmed
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons snipped fresh chives
  • 1 pound escolar fillet, cut into eight 2-ounce pieces
  • Muscat Sabayon
  • 8 teaspoons 25-year-old balsamic vinegar, balsamic syrup, or balsamic extraction (found in gourmet stores)


  • In a medium-size skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, bell pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the white pepper. Cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, for 1 minute until the mushrooms are slightly soft. Add the crabmeat and garlic and cook, stirring, for 1 minute. Add 1 tablespoon of the chives and remove from the heat. Keep warm.
  • Season the fish with the remaining 1 teaspoon salt and 1 teaspoon white pepper. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the fish and cook for 3 minutes on each side. Remove from the heat.
  • To serve, pool about 2 tablespoons of the sabayon in the center of each of eight serving plates. Divide the mushroom mixture into 8 equal portions and arrange over the sabayon. Top each serving with a fillet of fish and drizzle each with 2 teaspoons of the balsamic vinegar. Garnish with the remaining 1 tablespoon chives.