- Yield: 2 servings
Cobia with carrot ginger puree, cherry tomatoes, mandarin oranges and seasonal vegetables
Recipe courtesy of Brian Wykoff, Executive Chef, Pinehurst Resort & Country Club, Pinehurst, N.C.
Ingredients
- For Fish Preparation
- cobia fillets - 2 6 oz.
- fresh cilantro - 1 Tbsp., chopped, fine
- cumin - 1 tsp.
- coriander - 1 tsp.
- olive oil - 2 Tbsps.
- salt - to taste
- pepper - to taste
- For Carrott and Ginger Puree Preparation
- jumbo carrots - 6, peeled
- fresh ginger - 2 ozs., peeled
- sweet potato - 1, peeled, medium-diced
- cumin - pinch
- coriander - pinch
- honey - 2 Tbsps.
- orange juice - 1/4 cup
- salt - to taste
- pepper - to taste
- For Garnishes
- charred seasonal vegetables - as needed
- mandarin range segments - 2
- local mincro greens - pinch
- charred halved tomatoes - as needed
Instructions
- 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.
