Grilled Pacific Escolar
with Sauteed Spring Garlic, Roasted Beet Salad, and Balsamic Citrus Emulsion
Servings: 4 people
- 1 ¼ lbs skinned Escolar cut into 4 pieces
- 1 lb spring garlic
- 1 bunch baby gold and Chioggia beets
- mixed salad greens
- 2 tbsp aged Balsamic vinegar
- ¼ cup orange juice fresh
- 2 tbsp butter unsalted
- olive oil
- Champagne vinegar
- salt and pepper
- Cut leaves and stems from beets and wash well. Toss beets in olive oil to just coat them evenly. Sprinkle with salt and wrap them in foil to make packets. Bake at 350° for 40-45 minutes until they can be pierced easily with a small knife blade. Cool and peel.
- Cut the green tops from the garlic and save for another use. Cut the garlic in half length-wise and then slice finely into rounds. Melt 1 Tbsp. butter in a small saute pan and cook the garlic over medium heat till done, approximately 5 minutes. Make sure to stir often so as not to burn it. Season to taste with salt and pepper.
- Season the Escolar on both sides with salt and pepper. Heat your grill or grill pan to prevent sticking. Grill the fish on both sides until just cooked through. Approximately 4 minutes per side. Set aside when done to rest for at least 5 minutes.
- For the glaze, place Balsamic vinegar and orange juice in a small saucepot with 1 Tbsp butter. Over medium heat, reduce the sauce by half to thicken. Remove from heat and let cool for 2-3 minutes.
- In a bowl, toss the salad greens and beets with olive oil and champagne vinegar to taste. Divide the salad and beets between 4 plates. Lean one piece of fish per plate against the salad. Drizzle or brush the citrus and vinegar glaze around the fish. Spoon the spring garlic onto each plate.
Recipe/photo by Ladies Who Lunch Pair with Grgich Hills Estate Chardonnay, Miljenko's Selection