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fresh cobia salt sugar lemons limes oranges pine nuts golden raisins capers extra-virgin olive oil bottarga salt
Viewed: 29 - Published at: 5 months agoIngredients
- 1 large fillet fresh cobia, skin removed
- 2 cups salt
- 1 cup sugar
- Zest and juice of 3 lemons, plus more juice for drizzling
- Zest and juice of 3 limes
- Zest and juice of 3 oranges
- 1/2 cup pine nuts
- 1/2 cup golden raisins
- 1/4 cup capers
- Extra-virgin olive oil, plus more for drizzling
- Grated bottarga (dried silver mullet roe), for garnish, optional
- Salt and freshly ground pepper, optional
Method
- 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.
