- 40 m
Pan seared / grilled cobia with jalapeño serves 2
- 2 x 100g Cobia portions
- 1 tbsp Olive oil for searing
- 2 tomatoes (ripe, coarsely puréed)
- 1 shallot, (finely sliced)
- 1 clove garlic (finely sliced)
- ½ tbsp mustard seed
- 1 tbsp honey
- ½ lime (juiced)
- 2 large basil leaves torn into pieces)
- 1 sprig tarragon
- 30g sugar
- 1 tsp chilli flakes
- 125ml Olive oil
- Salt and pepper to taste
Jalapeño parsley purée
- 2 jalapeños (diced and seeded)
- ½ bunch fresh parsley (destalked)
Instructions / directions
- This may look like a complicated recipe, but the tomato jam can be made ahead of time and keeps for a week refrigerated. Leaving you to simply pan fry on the day and rustle up the jalapeño purée.
- To make the tomato jam, place all the jam ingredients in a non-stick pan and simmer for 25-30 minutes stirring constantly until thick. Set aside.
- To make the jalapeño parsley purée, blend jalapeños and parsley until smooth.
- Season the cobia with salt and pepper. Heat the olive oil in a pan over medium high heat and sear seasoned cobia portions on both sides for 5-7 minutes until fish is fully cooked & flaky.
- To serve, place a cobia portion on top of 2 tablespoons of jalapeño parsley puree and top with a generous dollop of tomato jam.
- Serve with baked new potatoes and salad or a sweetcorn fritter.