+ Add All Seared Escolar with Artichoke- Leek-Vinegar Reduction Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Seared Escolar with Artichoke- Leek-Vinegar Reduction
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 (7 ounce) pieces escolar fillets, skin off
cooked mashed potatoes
8 baby or 4 small artichokes
can ola oil, to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
salt and black pepper, to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 tablespoons butter
1/4 cup chive batons, 1/2-inch
Directions:
To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the ‘hair’. Trim the stem to the heart. Quarter the artichoke with stem on.
In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside.
To make the sauce, use a hot non-reactive sauce pan coated with oil and sauté garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 percent. Add the butter and stir in. Check for seasoning.
Meanwhile preheat an oven to 425ºF. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish. Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place fish on top and garnish with chives.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Seared Escolar with Artichoke- Leek-Vinegar Reduction
Ingredients:
4 (7 ounce) pieces escolar fillets, skin off
cooked mashed potatoes
8 baby or 4 small artichokes
can ola oil, to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
salt and black pepper, to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 tablespoons butter
1/4 cup chive batons, 1/2-inch
Directions:
To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the ‘hair’. Trim the stem to the heart. Quarter the artichoke with stem on.
In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside.
To make the sauce, use a hot non-reactive sauce pan coated with oil and sauté garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 percent. Add the butter and stir in. Check for seasoning.
Meanwhile preheat an oven to 425ºF. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish. Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place fish on top and garnish with chives.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
