CURED COBIA WITH TOASTED PINE NUT RELISH
Steps:
- For the cured cobia: Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges. Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes.
- For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn.
- Mix together the toasted pine nuts, raisins, capers and just enough olive oil to coat.
- For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard. Cut the fish into thin slices and arrange layered on a serving dish. Drizzle with some olive oil and lemon juice. Arrange the relish on top. Garnish with bottarga, if using, or sprinkle with some salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Franzi Mine
[email protected]This dish was a hit at my dinner party! Everyone raved about the Cobia and the relish. I will definitely be making this again for my next party.
Njiayo Camara
[email protected]This recipe is a keeper! I've tried it twice now, and it's been perfect both times. The Cobia is so moist and flavorful, and the relish is the perfect complement. I can't wait to make it again!
Munia Mehezabin
[email protected]This dish was a bit too fishy for my taste, but I think that's just because I don't like Cobia very much. Other than that, the recipe was great. The relish was delicious, and the Cobia was cooked perfectly.
Jay Sadd
[email protected]I've never had cured Cobia before, but I'm so glad I tried this recipe. The curing process really enhanced the flavor of the fish, and the relish was the perfect finishing touch. I'll definitely be making this again.
Danish Jarwar
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The Cobia was cooked perfectly, and the relish was amazing. I will definitely be making this again for special occasions.
Padam Stha
[email protected]I made this dish for my family, and they all loved it! The Cobia was so tender and flavorful, and the relish was the perfect accompaniment. I will definitely be making this again.
Tariq khan Tariq jani
[email protected]This dish was a bit too salty for my taste, but I think that's because I used a little too much salt in the curing process. Other than that, it was a great recipe. The Cobia was cooked perfectly, and the relish was delicious.
Gloria Valentine Tshaba kayembe
[email protected]I love this recipe! The Cobia is so tender and flavorful, and the relish is the perfect balance of sweet and savory. I've made this dish several times now, and it's always a hit.
shorif mahmud
[email protected]This dish was a bit too fishy for my taste, but I think that's just because I don't like Cobia very much. Other than that, the recipe was great. The relish was delicious, and the Cobia was cooked perfectly.
Khaja Mohiuddin
[email protected]I've never had cured Cobia before, but I'm so glad I tried this recipe. The curing process really enhanced the flavor of the fish, and the relish was the perfect finishing touch. I'll definitely be making this again.
Adit Thakur
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The Cobia was cooked perfectly, and the relish was amazing. I will definitely be making this again for special occasions.
Golden_freddy_solos 2011_ofical_tiktok
[email protected]I made this dish for my family, and they all loved it! The Cobia was so tender and flavorful, and the relish was the perfect accompaniment. I will definitely be making this again.
Jillian Howley
[email protected]This dish was a bit too salty for my taste, but I think that's because I used a little too much salt in the curing process. Other than that, it was a great recipe. The Cobia was cooked perfectly, and the relish was delicious.
Dominick Palmer
[email protected]I'm not a huge fan of Cobia, but I really enjoyed this dish. The curing process really mellowed out the flavor of the fish, and the relish was a great addition. I'll definitely be making this again.
Maria Valle
[email protected]This recipe is a keeper! I've tried it twice now, and it's been perfect both times. The Cobia is so moist and flavorful, and the relish is the perfect complement. I can't wait to make it again!
Lesego mabaso
[email protected]I was looking for a new way to cook Cobia, and this recipe definitely delivered! The curing process was a bit time-consuming, but it was totally worth it. The Cobia was cooked perfectly, and the relish was delish.
Innocent B. Maluka
[email protected]I love this recipe! The Cobia is so tender and flavorful, and the relish is the perfect balance of sweet and savory. I've made this dish several times now, and it's always a hit.
Penny THE QUEEN
[email protected]This dish was a hit at my dinner party! Everyone raved about the Cobia and the relish. I will definitely be making this again for my next party.
Chloe Laycock
[email protected]I was hesitant to try this recipe because I'm not a big fan of fish, but I'm so glad I did! The curing process really mellowed out the flavor of the Cobia, and the relish was the perfect accompaniment. I'll definitely be making this again.
Maria Skippers
[email protected]This cured Cobia recipe was an absolute delight! The flavors were incredible, and the toasted pine nut relish added a wonderful crunch and nuttiness. I highly recommend this dish for a special occasion.