From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Grilled Escolar With Mardi Gras Vegetables Here's a basic recipe for grilling thick fish, applied to thick fillets of escolar, which grills vert well. The garnish is a pile of colorful shredded vegetables, cooked just long enough to take out the stiffness. This dish also works well with other grilling fish: tuna, swordfish, redfish, mahi-mahi, and lemonfish. 4 escolar fillets, 8 oz. each 1/2 cup melted butter Creole seasoning 2 cups total of at least three of the following vegetables, coarsely shredded: --Purple cabbage --Green cabbage --Carrots --White onion --Yellow squash --Broccoli stems 1. Heat a black iron skillet or griddle quite hot--but not as much as for blackening fish. Brush the fish with butter and sprinkle on Creole seasoning to your taste. Grill the fish for about two minutes on each side--until the fish is opaque all the way through. Remove and keep warm. 2. Pile the shredded vegetables onto the hot skillet or griddle, and spoon 1 tsp. of butter over them. Turn the pile after one minute, and cook for one more minute. 3. Place the fish on a serving plate, and put the vegetables on top of it. Serves four. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com