Escolar With Tomato And Basil Salsa

Escolar with Tomato and Basil Salsa

Serves 2


  • 2 escolar steaks, about 170g each
  • 45ml (3 tbsp) olive oil
  • Basil leaves to garnish

        For the salsa:

  • 1 tomato, skinned and chopped                                                                        
  • ¼ red onion, finely sliced                                                                                                                                      
  • 1 small jalapeno pepper, chopped
  • 30ml (2 tbsp) balsamic vinegar
  • 10 large basil leaves, chopped fine
  • 15ml (1tbsp) olive oil  
  • Salt and ground black pepper


  1. Mix together the onion, tomato, jalapeno pepper and balsamic vinegar.
  2. Stir in the basil and olive oil, then season to taste. Cover this salsa with cling film and leave to marinate for about three hours.
  3. Pre heat the oven to 220C. Place the fillets on a baking tray, rub with the olive oil and season. Bake in the oven for 15mins, basting half way through with oil and turning once.
  4. To serve: place the fish on a plate with several spoonfuls of the salsa and garnish with whole basil leaves.