From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Grilled Coriander-Crusted Escolar The marinade for the fish is a copy of one used by Chef Gerard Crozier at Chateaubriand. There, he uses it to cure duck breasts that he'll later grill. The flavor is quite powerful, especially if it's left on for several days. I thought it would be great for escolar's rich flavors, but with less time in the marinating bag. This recipe would also work well with tuna or swordfish. 3 Tbs. coriander seed 1 1/2 Tbs. white pepper 1 tsp. dried oregano 1 Tbs. cumin 1/4 tsp. ground cardamom 3 Tbs. honey 1 Tbs. Worcestershire 1 Tbs. red wine 4 steaks of escolar, tuna, or swordfish, about 8 oz. each 1. Combine all the ingredients except the fish in a 1-gallon food storage bag, mixing well. Add the fish to the bag and seal it. Work the marinade ingredients around in the bag so that the fish is well coated. Refrigerate for one to four hours. (The flavors will become stronger the longer you marinate.) 2. Preheat the broiler and broiler rack. 3. Place the fish, still with as much marinade as it will hold, on the broiler rack. Season with salt, and run it under the broiler for about four minutes. Turn the fish, season with salt, and broil. The fish is done when a kitchen fork jabbed into the center of the fish, then carefully touched to your lips feels just barely warm. Serves four. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com