Grilled Cobia Provence

Preparation Time

15 Mins

Cooking Time

120 Mins

Ready In

PT15M PT120M

135

Mins

Difficulty

More Effort

Nutritional Facts

  • calories

Grilled Cobia Provence

Grilled-Cobia-ProvenceA perfect recipe for entertaining, the firm, meaty texture of Cobia makes it an ideal fish for grilling. Serve with tender vegetables such as baby carrots and asparagus. Top with a drizzle of herby, olive oil dressing and enjoy with a crisp white wine for casual entertaining with friends.

 

To Serve: Arrange each piece of Open Blue Cobia on a warm plate; arrange the vegetables in a contrasting manner. Garnish with a light dash of spiced oil. Serving Suggestions: Great with olive oil mashed potatoes and fleur de sel.


Step 1

Dry the fennel slices for about two hours on a plate covered with parchment paper in an oven heated to 100°C /210 F.

Step 1 -- Dry the fennel slices for about two hours on a plate covered with parchment paper in an oven heated to 100°C /210 F.

Step 2

Peel the asparagus and the carrots. Blanch them in boiling water separately and cool them immediately.

Step 2 -- Peel the asparagus and the carrots. Blanch them in boiling water separately and cool them immediately.

Step 3

Brush the Cobia pieces and the vegetables with some olive oil. Place the Cobia pieces and the vegetables on a very hot grill or griddle pan. To achieve an attractive crisscross pattern, lift the fish and vegetables and lay the opposite way and allow to cook for a few minutes before turning over to grill other side.

Step 3 -- Brush the Cobia pieces and the vegetables with some olive oil. Place the Cobia pieces and the vegetables on a very hot grill or griddle pan. To achieve an attractive crisscross pattern, lift the fish and vegetables and lay the opposite way and allow to cook for a few minutes before turning over to grill other side.

Step 4

To prepare the spiced oil: In a bowl, mix five tablespoons of fruited olive oil with the chopped garlic clove, the sprig of wild thyme with leaves removed, the fennel powder, the chopped pepper with seeds removed, and the lemon juice. Season to taste with salt and pepper.

Step 4 -- To prepare the spiced oil: In a bowl, mix five tablespoons of fruited olive oil with the chopped garlic clove, the sprig of wild thyme with leaves removed, the fennel powder, the chopped pepper with seeds removed, and the lemon juice. Season to taste with salt and pepper.

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Ingredients

  • ??? 4x 4oz (120g) Open Blue Cobia portions taken from the thickest part of the fillet
  • ??? 12 green asparagus
  • ??? 8 baby carrots
  • ??? 4 baby onions
  • ??? 4 finely cut slices fennel
  • ??? Salt and pepper
  • ???
    For spiced oil:
    1 garlic clove
  • ??? 1 sprig wild thyme
  • ??? 1 point of a knife of fennel powder
  • ??? Lemon juice
  • ??? Olive oil
  • ??? Pinch of Chili pepper

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