Cobia
1 six ounce fillet of Cobia
Salt, pepper, espelette pepper, touch lemon zest,
Olive oil
Season the cobia with salt, fresh pepper, a pinch of espelette pepper (or cayenne pepper), a touch of lemon zest and enough olive oil just to coat. Grill the cobia until it is just cooked through. Let rest for a few minutes.
Vegetables
1 baby eggplant, cut in half and scored
2 baby peppers, one red, one yellow
2 small heirloom tomatoes
1 slice of fresh fennel
Squeeze of lemon juice
4 small new potatoes
Simmer the new potatoes slowly in salted water. In a small pan, slowly roast the fennel slice with a generous amount of olive oil and a squeeze of lemon juice. In another small pan, slowly roast the baby peppers and eggplant halves in olive oil.
Olive-Caper Vinaigrette
1 Tbs. rough chopped black olives (I like taggiasca olives)
1 Tbs. rough chopped capers
½ tsp. brunoise roasted red pepper
1 Tbs. olive oil
Mix all ingredients together.
Assembly
Place the vegetables in the center of a plate. Place the grilled Cobia on top of the vegetables. Top with a spoonful of the olive-caper vinaigrette. Garnish with fresh fennel and any other herbs. Optional drizzle a little beurre blanc around the fish and vegetables.
Submitted by Daniel Buss Executive Chef, The Fairmont Turnberry Isle Resort & Club, Aventura, Fla.
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