Escolar White Tuna Recipe

Prepare fish

Pat the escolar fillets dry thoroughly with paper towels. If the fillet is thicker than 1 inch (2.5 cm), slice into two even steaks or portions so they cook evenly (about 4 portions from 1 lb is typical).

Make marinade

In a small bowl, whisk together the extra-virgin olive oil, lemon juice, soy sauce, grated ginger, minced garlic, kosher salt, and black pepper until combined.

Marinate

Place the fish in a shallow dish or resealable bag and coat evenly with the marinade. Let sit at room temperature for 10–15 minutes (do not exceed 30 minutes) to avoid curing the fish or changing texture. Turn once halfway through.

Preheat pan

Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until hot — about 2–3 minutes. Add the neutral oil and swirl to coat the surface.

Sear the escolar

Remove fish from marinade and let excess drip off. Place fillets skin-side down (if skin-on) or presentation side down in the hot pan. Press gently with a spatula for 10–15 seconds to ensure full contact. Sear without moving for 2.5–3 minutes until a golden crust forms. Flip and cook the second side 1.5–2 minutes for medium-rare to medium (internal temp 115–125°F / 46–52°C) or longer if you prefer well done. Escolar is rich and oily — modest cooking preserves a silky texture.

Finish with butter

Reduce heat to medium-low. Add the butter and spoon the melted butter over the fillets for 20–30 seconds to glaze and add flavor. This also helps finish cooking gently.

Rest and season

Transfer the fish to a warm plate and let rest 2 minutes. Sprinkle with chopped parsley and, if using, sea salt flakes and microgreens or sliced scallions to finish. Serve with lemon wedges on the side.

Serving suggestions

Serve the escolar over steamed rice, lightly dressed greens, or with a side of sautéed vegetables. Pair with a crisp white wine or citrus-forward sauce to balance the fish's richness.