Recipe - Grilled Escolar With Crawfish Cream Sauce And Fried Arugula

3 Bulbs fresh fennel
Salt and pepper
1/8 cup Balsamic vinegar
One half cup Extra virgin olive oil
One half Orange; Juice of
One half Lemon; Juice of

Slice fennel bulb 1/8inch, use feathery leaves for garnish. Combine for a
marinade: Balsamic vinegar, One fourth cup olive oil, juice of orange and lemon,
salt and pepper. Place cut or sliced up fennel in marinade for 1 hour. Fry in pan
with the remaining One fourth cup olive oil. Place 4 grilled fennel pieces on
plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled
fennel. Garnish with feathery leaves of fennel.

Yield: 8 to 10