Grilled Escolar With Fresh Asparagus And Baby Morels Recipe
by Global Cookbook

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	Servings: 4

Ingredients

4 x escolar fillets - (abt 6 ounce ea) Oil as needed Salt to taste Freshly-grnd white pepper to taste
2 c. medium-diced peeled white potatoes
3 Tbsp. extra virgin olive oil
2 c. fresh baby morel mushrooms cleaned
1/2 bn pencil asparagus blanched, and cut into 1" pcs

1 pt red currant tomatoes stemmed
1 Tbsp. finely-minced fresh parsley leaves
2 c. Basic Butter Sauce
1 c. fresh mild herb leaves, such as tarragon, basil, chervil, chives, flat-leaf parsley Drizzle of extra virgin olive oil

Preheat the grill. Season the fillets with 1 Tbsp. of the extra virgin olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes till golden, about 3 min. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 min on each side.
In a large saute/fry pan, over medium heat, add in 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the mushrooms. Season with salt and pepper. Saute/fry till tender, about 2 min. Add in the asparagus and tomatoes. Season with salt and pepper. Continue to saute/fry for 1 minute. Add in the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley.
To serve, spoon the mushroom/asparagus mix in the center of each plate. Lay the fish on top of the vegetable mix. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the extra virgin olive oil, salt and pepper. Pile the herbs in the center of each fillet.
This recipe yields 4 servings.