Escolar comes from Venezuela, and it is sometimes sold as "White Tuna." If you ask me, it has as much resemblance to tuna as "Black Cod" (which is really sable) has to cod. Maybe we should start selling pork as "White Beef." I can't really blame the fish industry for trying though. Consumers are so conservative when it comes to buying new species of fish, that the fishmongers are willing to do anything, including appending a color to the name of most popular fish and slapping it on the label.
Escolar's thick and fatty, bone-in steaks were begging for a grill, but broiling seemed like a better option in February. I tried it with Thai Ginger marinade one night and with Rosemary Garlic marinade another night and both were fantastic -- juicy and meaty but extremely tender.
Escolar with Garlic and Herbs
Fish Substitutes: swordfish or mahi-mahi
2 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped rosemary
2 garlic cloves, finely minced
4 pieces escolar steak without skin (6oz each)
(Note: eating escolar in quantities larger than 6oz might not agree with your stomach)
Salt and pepper
- Mix olive oil, lemon juice, rosemary, and garlic.
- Season the fish generously with salt and pepper, and rub all over with rosemary garlic mixture.
- Preheat the broiler. Wrap a broiler pan with foil, and place the fish into it.
- Broil for 8 minutes per inch of thickness flipping halfway through cooking time. To test for doneness, make a small incision in the center of the steak and peek inside. Fish is done when only a trace of translucency remains in the center.
Note: You can also grill escolar covered on medium-high. Timing is the same as for broiling.