oak-grilled escolar, myoga, candied citrus, ponzu

Preheat your grill to medium-high heat. Rub the escolar fillet with olive oil, salt, and black pepper.

Prep the Escolar

Place the escolar on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.

Grill the Escolar

While the fish is grilling, thinly slice the myoga and set aside.

Once the escolar is cooked, remove it from the grill and let it rest for a couple of minutes. Slice the fish into portions and arrange on a plate.

Top the escolar with the sliced myoga, candied citrus peel, and drizzle with ponzu sauce before serving.