Corn Husk Baked Escolar, Cactus & Roasted Pepper Relish

 
Corn Husk Steamed Escolar  (1).JPG

Pair With

Nº 19

Chardonnay

FLAVOR PROFILE

smoky, nutty, citrus  

TIME TO EXECUTE 

45 minutes 

INGREDIENTS

6 oz. escolar

2 corn husk pre soaked in water

2 sprigs of fresh oregano

1 lime (zested, juiced)

1 cactus paddle cleaned

1 bell pepper pre roasted and cleaned

1 clove garlic

1 tsp. cumin

1 Tbsp. dry oregano

1 Tbsp. olive oil

2 ea. sprigs of brocollini

 

DIRECTIONS

Preheat oven to 450F.

Place the cactus paddle in a bowl with salt, pepper and a drizzle of oil.  Grill the paddle until the tender. About 2 min on each side.

Remove from the grill and julienne. Add to a bowl with one julienne roasted pepper, the zest and juice of one lime, cumin, oregano and olive oil. Season to taste with salt and pepper.

Sauté the Brocollini on medium heat with a drizzle of oil until fork tender.

For the Escolar: spray the corn husk with Pam spray on the inside. Place the fish in the middle and season with salt and pepper. Add a few sprigs of oregano and wrap tight. Steam the fish for about 6min.  Open the husk and place in the oven at 450F until the husk gets a little burnt. Remove and top with the relish and sautéed Brocollini.