Pan Seared Escolar With Crabmeat And Chanterelles | Emerils.com

Ingredients

• 3 tablespoons olive oil
• 1/2 cup thinly sliced yellow onion
• 1/4 cup thinly sliced red bell pepper
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons freshly ground white pepper
• 2 cups chanterelles, cleaned and trimmed
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 teaspoon chopped garlic
• 2 tablespoons snipped fresh chives
• 1 pound escolar fillet, cut into eight 2-ounce pieces
• Muscat Sabayon
• 8 teaspoons 25-year-old balsamic vinegar, balsamic syrup, or balsamic extraction (found in gourmet stores)