C&RB CLUB RECIPE
Cobia with carrot ginger puree, cherry tomatoes, mandarin oranges and seasonal vegetables
Submitted by Brian Wykoff, Executive Chef, Pinehurst Resort & Country Club, Pinehurst, N.C.
Yield: 2 servings
For the Fish Preparation:
2 6-oz. cobia fillets
1 tbsp. fresh cilantro, chopped fine
1 tsp. cumin
1 tsp. coriander
2 tbsp. olive oil
pinch, to taste salt and pepper
For the Carrot and Ginger Puree Preparation:
6 jumbo carrots, peeled
2 ozs. fresh ginger, peeled
1 sweet potato, peeled, medium-diced
pinch cumin
pinch coriander
2 tbsp. honey
1/4 cup orange juice
to taste salt and pepper
For the Garnishes:
Charred seasonal vegetables
Mandarin orange segments
Local micro greens
Charred halved tomatoes
Procedure:
• Combine all ingredients for the fish and whisk together. Pour over the cobia fillets and set aside in the refrigerator.
• While cobia is marinating, add the carrots, ginger and sweet potato into a medium pot, covering the ingredients with water. Place over medium-high heat and cook until carrots are fork-tender. Drain the liquid.
• Place the cooked ingredients into a mixer with a paddle attachment and blend, adding remaining ingredients. Keep warm on the side until finished with the cobia.
• For the fish, place a sauté pan over high heat and sear, flesh-side down until golden brown. Do not turn the fish. Place the sauté pan in a 350º degree oven for 6 to 7 minutes, or until desired temperature.
To plate:
Place the desired amount of carrot puree in the center of the plate. Garnish with charred seasonal vegetables and top with the seared cobia. Garnish fish with two mandarin orange segments and a pinch of local micro greens. Place seared halved tomatoes next to the fish to finish.
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