Recipe - Grilled Eggplant Prosciutto And Mozzarella Cheese Roulades

2 pound Escolar fillets ; (4
fillets)
3 tablespoon Olive oil
Emeril's Essence; see * Note
2 tablespoon Minced shallots
1 tablespoon Minced garlic
1 pound Crawfish tails
2 cup Heavy cream
1 tablespoon Crystal hot sauce
1 tablespoon Worcestershire sauce
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Unsalted butter
One fourth cup Chopped green onions
One fourth cup Grated ParmigianoReggiano
cheese
8 Pieces Fried arugula
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the grill. Season the fish with 2 tablespoons olive oil and
Emeril's Essence. In a saute pan, heat the remaining olive oil. When the
oil is hot, saute the shallots and garlic for 30 seconds. Add the crawfish
and season with Emeril's Essence. Saute for 1 to 2 minutes. Add the cream,
Crystal, and Worcestershire sauce. Bring the liquid up to a boil and reduce
to a simmer. Simmer the cream until it thickens and reduces by half, about
4 to 5 minutes. Mount in the butter. Reseason and fold in the green onions.
Place the fish on the grill and grill for 5 to 6 minutes on each side.
Spoon the sauce in the center of the plate. Lay the fish across the sauce.
Garnish with the fried arugula, cheese, and peppers. This recipe yields 4