Recipe
Sauteed Escolar With Curry Oil And Apple Mint Couscous
Ingredients
- 1/2 cup Curry Oil [2]
- 4 escolar fillets, sometimes called white tuna (7 ounces each)
- 2 tablespoons Emeril's Creole Seasoning [3]
- 2 1/2 cups Apple Mint Couscous [4]
- 2 tablespoons olive oil
- 4 fresh mint springs
Directions
- 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.
Recipe Details
- Source: Emeril's New New Orleans Cooking [7]
- Dish Type: Entree [8]
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