Escolar Recipe
Recipe information
Make Escolar in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Fish
Seasoning
Side Dish
Preparation
1. Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
2. Prepare the Vegetables
While the quinoa is cooking, wash and trim the asparagus. Cut the cherry tomatoes in half. Set both aside.
Cooking the Fish
3. Season the Escolar
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic (3 cloves), 2 tablespoons of lemon juice, salt (1 tsp), and black pepper (1 tsp). Rub this mixture over both sides of the escolar fillets.
4. Cook the Escolar
Heat a large skillet over medium-high heat. Add the seasoned escolar fillets and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and garnish with fresh parsley (2 tbs).
Cooking the Vegetables
5. Sauté the Asparagus and Tomatoes
In the same skillet used for the fish, add the asparagus and cherry tomatoes. Sauté for about 5-7 minutes until the asparagus is tender and bright green and the tomatoes are slightly blistered.
Plating
6. Serve the Dish
On a plate, serve a scoop of quinoa, top it with the sautéed asparagus and tomatoes, and place the seared escolar fillet on top. Enjoy your meal!
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