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Tampa Bay Seafood Recipe List

Island Way Grill

20 Island Way, Island Estates, Clearwater Beach, FL
727-461-6617

DAY BOAT COBIA WITH CRUSHED CORIANDER SEED, HAZELNUTS AND SZECHUAN PEPPERCORNS PLUS CUCUMBER BLOSSOMS AND GOBO IN A DASHI/PARMA RIND BROTH

Yields: 6 servings

INGREDIENTS: BROTH

2 C soy sauce
4 oz fish sauce, Squid brand
3 yellowtail snapper carcasses
3 gal water, cold
11/2 lb gobo root, peeled and rough, chopped
3 lb Parmigiano-Reggiano rind
4 oz garlic cloves, minced
1/2 C honey
3 Vidalia onions, quartered
1 C Hon Dashi

FISH INGREDIENTS: FISH

6 ea filet of cobia (7 oz pieces)
as needed maitre ‘d butter (compound butter w/flavors you choose)

INGREDIENTS: CRUST

1/2 lb hazelnuts, toasted
1 C Panko bread crumbs
4 T coriander seed, toasted and crushed
2 T Szechuan peppercorns, toasted, sifted and ground
1/2 lb whole butter, unsalted
5 oz pralinosa
4 T chervil, fresh chopped
as needed salt and pepper

INGREDIENTS: GARNISH

above gobo root, batonnet
18 ea cucumber blossoms

METHOD

  • Place all broth ingredients in a stock pot and cover with the cold water. Bring to a boil and reduce to a simmer. Allow to simmer for one hour, skimming constantly to remove impurities.
  • While your broth is cooking, toast the spices and nuts for the crust. Grind the toasted spices and mix by hand with the crumbs, butter, chervil and pralinosa. Refrigerate the crust.
  • Take fresh fillets of cobia and coat with maitre d butter. Evenly coat the cobia with coriander crust. Hold fish for baking and service in cooler.
  • Strain your broth through fine mesh chinois. Degrease, and bring back to a boil. Reduce to a simmer and continue to reduce until about one quart. Hold at service temperature.
  • Bake the cobia at 375º for 9 minutes or until done.
  • Ladle about 4 ounces of the broth into bottom of a noodle bowl. Place the cobia in broth and garnish with 2 ounces batonnet of gobo root and 3 cucumber blossoms for each portion.

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