• Dinner
  • 50 m
  • Advanced

Let’s get grilling! 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 fire up the grill on the day and to rustle up the pea and jalapeño puree. Serve with barbecued new potatoes or a sweet corn fritter.

Ingredients

  • 4 x 4oz Open Blue Cobia portions
  • 2 tablespoons olive oil for searing

Tomato jam

  • 4 tomatoes, ripe, coarsely pureed
  • 1 shallot, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 tbsp mustard seeds
  • 2 tbsp honey
  • 1 lime, juiced
  • 2 large basil leaves, torn in to pieces
  • 1 sprig tarragon
  • ¼ cup sugar
  • 2 tsp red pepper flakes
  • ½ cup olive oil
  • salt to taste

Jalapeno parsley puree

  • 3 jalapenos diced, seeded
  • 1 cup fresh parsley, destalked

Instructions / directions

Let’s get grilling! 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 fire up the grill on the day and to rustle up the pea and jalapeño puree. Serve with barbecued new potatoes or a sweet corn fritter.

  1. To make tomato jam, place all ingredients in a non-stick pan and simmer for 30-35 minutes stirring constantly until thick. Set aside.

  2. To make the Jalapeno Parsley Puree, blend all ingredients and puree until smooth. Keep warm.

  3. Season cobia with salt and pepper. Heat olive oil in a pan over medium high hear. sear seasoned cobia portions on both sides for 5-7 minutes until fish is fully cooked & flaky.

  4. To serve, place cobia portion on top of 2 tablespoons of Jalapeño parsley puree and top with a generous dollop of tomato jam. Serve with barbecued new potatoes or a sweetcorn fritter.

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This recipe is brought to you by Open Blue

At Open Blue, we have a clear vision: to feed current and future generations in harmony with the ocean

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