Grilled Tapas Style Cobia
By: Chef Chadwick Isom C.E.C
Updated: May 11, 2012
Grilled Tapas Style Cobia
Coriander Crusted Cobia
1 Tuna Steak
1 tsp. ground coriander
1 tsp. fresh cracked pepper
1/2 tsp. sea salt
1 T. vegetable oil
Heat a grill up on high until very hot. Combine the seasonings and coat the cobia with the rub then brush with the oil. Grill the fish on all sides for a couple minutes on each side to brown but leave medium to medium rare. Remove from the grill and let cool briefly before slicing.
Roasted Red Pepper Coolie
1 jar roasted red peppers
1/4 cup onion
2 clove garlic crushed
1/4 cup Madeira wine
1/4 cup cream
Salt and pepper to taste
Olive oil
Sweat the onions in the olive oil until very soft and add the garlic to sweat briefly. Then add the Madeira and reduce by half. Next add the roasted peppers, and simmer briefly. Puree in the blender or food processor then add the salt, pepper, and cream then mix smooth.
Arugula Salad
1 bag of arugula
Salt and Pepper to taste
Olive oil
Toss the greens in 1-2 T. olive oil and season with salt and pepper then top with the grilled fish and drizzle with the sauce.
Coriander Crusted Cobia
1 Tuna Steak
1 tsp. ground coriander
1 tsp. fresh cracked pepper
1/2 tsp. sea salt
1 T. vegetable oil
Heat a grill up on high until very hot. Combine the seasonings and coat the cobia with the rub then brush with the oil. Grill the fish on all sides for a couple minutes on each side to brown but leave medium to medium rare. Remove from the grill and let cool briefly before slicing.
Roasted Red Pepper Coolie
1 jar roasted red peppers
1/4 cup onion
2 clove garlic crushed
1/4 cup Madeira wine
1/4 cup cream
Salt and pepper to taste
Olive oil
Sweat the onions in the olive oil until very soft and add the garlic to sweat briefly. Then add the Madeira and reduce by half. Next add the roasted peppers, and simmer briefly. Puree in the blender or food processor then add the salt, pepper, and cream then mix smooth.
Arugula Salad
1 bag of arugula
Salt and Pepper to taste
Olive oil
Toss the greens in 1-2 T. olive oil and season with salt and pepper then top with the grilled fish and drizzle with the sauce.
