Escolar Recipe
Make Escolar Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Seasoning
Side Dish
Method
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!
