Corn Husk Baked Escolar, Cactus & Roasted Pepper Relish
smoky, nutty, citrus
TIME TO EXECUTE
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
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.