Cobia.Dish
As most anglers know, cobia is an outstanding species of fish to eat. Here is a dish we serve that is well liked as long as the fish is not overcooked. You can use any starch for the risotto portion of the dish. Enjoy! The recipe serves four:
**INGREDIENTS (for the fish):
**4 cobia fillets, seasoned
4 ounces olive oil
1 clove chopped garlic
1 TBSP favorite seasoning salt
INSTRUCTIONS:
***** Season fish, cover and hold in refrigerator.
****
**INGREDIENTS (for the broth):
**1 TBSP extra virgin olive oil
½ TBSP chopped garlic
1 large shallot, chopped
½ cup chicken broth
1 cup carrot juice
Pinch of Chinese Five Spice Powder
2 sprigs fresh thyme
Kosher salt and fresh black pepper
1 TBSP fresh grated ginger
1 ½ cup blood orange juice
1 mango, peeled, meat removed and chopped
1 TBSP cornstarch mixed with water. (You will not need all of this.)
**INSTRUCTIONS:
**
- First step is to begin to simmer the blood orange juice and reduce it down 50 percent. While that is simmering, start with the next step.
- In a sauté pan, sauté olive oil, garlic, shallots and thyme until they soften.
- Add carrot juice, chicken broth, grated ginger, Chinese Five Spice Powder and also reduce this down 50 percent.
- Strain the carrot juice mix into your reduced blood orange juice pan. Add the chopped mango and simmer another 10 minutes.
- Using a hand blender, puree all of the mango. Check the consistency of the broth and also the flavor. At this point, you may want to season it with some kosher salt and fresh ground black pepper.
- **Once the flavor is good, bring the liquid to a simmer and add ½ TBSP of your cornstarch slurry to slightly thicken the sauce to your liking. You do not want a thick, chunky broth. You only want to add enough cornstarch to give some body. **
- When the broth is close to being done, heat the grill, and cook the cobia 3 to 4 minutes per side until reaching an internal temperature of 145.
- Serve over risotto or any starch of your choice, and ladle broth on top of fillet.
About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.
