Griddled Escolar with Roasted Cherry Tomatoes and Rocket Serves 4
Pungent rocket and sweet roasted tomatoes are the perfect foil for this rich fish with a meaty texture.
4 escolar steaks
100 ml olive oil
2 tbsp chopped parsley
finely grated zest of 1
lemon & juice of 2 lemons
4 clusters of cherry tomatoes on the vine
a pinch of sugar
4 handfuls of rocket
salt and freshly ground pepper
1 Lay the escolar steaks in a shallow dish. Mix half the oil with the lemon zest and juice, and pour over the fish. Sprinkle on the parsley, cover and leave to marinate for 10 minutes.
2 Heat a ridged griddle pan or a grill until hot. Add the rest of the oil, put in the tomato clusters, sprinkle with sugar, and grill, turning the tomatoes every minute, until the skins are blistered and the tomatoes heated through. Take them out of the griddle pan and keep hot.
3 Take the escolar steaks out of the marinade and pat dry. Reserve the marinade in a bowl. Heat the griddle again and put in the fish. Grill for 2 – 3 minutes on each side, giving a quarter-turn to make a lattice marking. The fish should be just cooked through but still juicy.
4 Toss the rocket in the reserved marinade and season.
5 Put the fish steaks on warmed plates, arrange the tomatoes beside them, and top with a pile of rocket. Serve extra olive oil separately if you like. |
© 2008 by The Fish Society
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